Peaches and Cream Pie

I made this with sour cream and it was very good. This is a recipe that I've had for a long time, although I can't remember where I got it from. This is an old-fashioned recipe and was very popular in the early 1900s. Paula Deen has a similar recipe on the Food Network web site for a Peach Cream Tart. I also found a similar recipe for Blueberry Sour Cream Pie.

Pastry for 9-inch one-crust pie
6 to 7 peaches, peeled, pitted, and halved (or sliced) - about 2 pounds
2 eggs [most recipe use 2 eggs, but some use just 1. Try using 1 to make it less custardy]
3/4 cup sugar
2 Tbsp. all-purpose flour
1 cup sour cream or heavy cream

Preheat oven to 400° F. Prepare pie pastry. [King Arthur Flour blind bakes their pie crust for 15 to 18 minutes at 425°F, until it's lightly browned. They then turn the temperature down to 400° F. to bake the pie with the filling.]

Place peach halves (or slices) tightly together in one layer into pastry-lined pie pan.

In a medium bowl, beat eggs with a whisk. Add sugar, flour, and heavy or sour cream; whisk until thoroughly blended.

Pour mixture over peaches and bake 15 minutes on the bottom shelf of the oven. Reduce heat to 350° F. and continue to bake for 25 - 30 minutes or until filling is set. The center may be a tiny bit jiggly. Do not overbake.

[I decreased the initial oven temperature by 25° and the baking time at 350° F by 5 - 10 minutes as the pie and crust tends to get too dark when baked as written. According to articles on the Internet, an initial high temperature is necessary as that sear quickly vaporizes the fat in the crust, producing the flakiness that we all know and love. If you allow your fat to slowly reach a high temperature, it will melt slowly and will produce a soggier, less-flaky crust.]

Remove from oven and serve slightly warm or at room temperature. Refrigerate any leftovers.

Makes 8 to 10 servings.