Peach & Nectarine Sour Cream Custard Pie
- Ready In:
1 9-inch pie
- 2 eggs
- 1 cup granulated sugar
- 3⁄4 cup sour cream
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon cinnamon
- 3 medium peaches, peeled, cut into 1/2-inch chunks
- 3 medium nectarines, peeled, cut into 1/2 - inch chunks
- 9 inches pie crusts (pastry dough for 9-inch pie crust)
- Preheat oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
- In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
- Let cool, slice and serve. Refrigerate any leftovers.
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