We went up to Vermont for the 4th, and I had some fruit that needed to be used up rather than left here to spoil for 4 days, so I made up this recipe that everyone seemed to like. All stuff I had in the refrigerator.
PEACH/PLUM SOUR CREAM PIE
1 Frozen Pie Shell (deep dish type), warmed up slightly at room temp. I always use Marie Callendar's pie shells unless I'm doing my own from scratch)
3 ripe peaches, peeled and sliced
4 ripe dark red or black plums, sliced with peel still on
1/2 container of smallest size sour cream
3/4 container of no-fat vanilla yogurt (individual sized yogurt)
Large heaping serving spoon size of whipped cr me cheese in tub
3/4 cup sugar
1 egg
1 Tbsp. vanilla extract
1 tsp. Almond extract
Fresh ground nutmeg
When pie shell has warmed up, reshape edge so it looks more homemade!
Place the fruit slices evenly in a decorative pattern on bottom of unbaked pie shell.
In a small bowl, whisk the remaining ingredients together very well and pour slowly and gently over the fruit slices, making sure all the slices have been covered with liquid.
Bake in pre-heated 375 degree oven for approximately 35-40 minutes, or until center of custard filling is still a little "shaky" and it has puffed up a bit all over.
Cool and then refrigerate until ready to use. Can be served plain, or with whipped topping.
This is really quick and easy.
June
PEACH/PLUM SOUR CREAM PIE
1 Frozen Pie Shell (deep dish type), warmed up slightly at room temp. I always use Marie Callendar's pie shells unless I'm doing my own from scratch)
3 ripe peaches, peeled and sliced
4 ripe dark red or black plums, sliced with peel still on
1/2 container of smallest size sour cream
3/4 container of no-fat vanilla yogurt (individual sized yogurt)
Large heaping serving spoon size of whipped cr me cheese in tub
3/4 cup sugar
1 egg
1 Tbsp. vanilla extract
1 tsp. Almond extract
Fresh ground nutmeg
When pie shell has warmed up, reshape edge so it looks more homemade!
Place the fruit slices evenly in a decorative pattern on bottom of unbaked pie shell.
In a small bowl, whisk the remaining ingredients together very well and pour slowly and gently over the fruit slices, making sure all the slices have been covered with liquid.
Bake in pre-heated 375 degree oven for approximately 35-40 minutes, or until center of custard filling is still a little "shaky" and it has puffed up a bit all over.
Cool and then refrigerate until ready to use. Can be served plain, or with whipped topping.
This is really quick and easy.
June
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Snowstorm Butternut Squash Pie (Farm Journal, 1960's)
- Sweet Potato Praline Pie (using sweetened condensed milk)
- Banana Split Pie (Hungry-Girl Show and site link)
- Strawberry Margarita Pie
- Fluffy Orange Pie
- Raspberry Cherry Pie
- Quick Pineapple Cheese Pie (Dole)
- Sweet Tea Pie with Candied Lemon Peel
- Crisco Pastry Mix (1945)
- Fern Inn Key Lime Pie (Florida Keys, 1950-60's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute