Time: 1 hour.
Complexity: easily
Servings: 8

Sour cream adds a pleasant tartness to the delicate, creamy filling of this summer pie, topped with fresh peach chunks and berries. Using a store-bought graham cracker crust, this pie will be ready in no time. Remove from the oven while the center is still soft. As it cools, it will set to the perfect consistency.

Ingredients:

• 0.5 cup sour cream
• 1/4 cup heavy cream
• 3 large eggs
• 2/3 cup sugar
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• 3 tbsp. premium flour
• 2 peaches, cut into pieces (remove pits)
• 1 cup mixed berries
• 1 9-inch graham cracker crust

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cream, sour cream, shortbread cookies, lemon juice, peaches

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• In a bowl, combine the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla, and salt, then fold in the flour. Arrange the peaches and berries on a graham cracker crust and top with the frosting.
Step 3
• Bake until the filling is set but the center still jiggles slightly, 40 to 50 minutes. Let the pie cool.
  

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