It doesn’t get much more summery than this: blueberries and peaches.
Sour cream, you ask? Sounds weird, doesn’t it. Trust me on this one.
♫ Suggested listening: something peachy. ♫
Click to listen: Prince – “Peach”
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup & 2 tablespoons butter
- 2 tablespoons sour cream
Bake at 425 degrees for 10 minutes, then take it out. Reduce oven heat to 350.
- 3 egg yolks (save them whites for an omelet)
- 1 cup sugar
- 2 tablespoons flour
- 1/3 cup sour cream
- 1 cup blueberries
- 3 chopped peaches
Put your chopped peaches and your blueberries into your pie crust. I mean… you could stop right here. That would be fine.
Beat your egg yolks together for a bit (but don’t get crazy; just get them homogeneous), then combine well with sugar, flour, and sour cream.
Then, poooour that business over your fruit, like so:
Cover the pie with loose foil. Bake for 35 minutes, then remove the foil, and bake for about another 10 minutes so that the filling sets.
And now mic drop.