- 1 1/4c (6 1/4 oz.) Flour
- 1/2 c (1 stick) Butter
- 2 Tablespoons Sour Cream
- 3 Large egg yolks
- 1/3 cup (2 3/4 oz) Sour Cream
- 1 cup Sugar
- 1/4 cup (1 1/4 oz) Flour
- 1/4 teaspoon Salt
- 1 1/2 pounds Fresh Ripe Peaches- 6 medium peaches thickly sliced
- With metal blade in the food processor process the flour and butter until crumbly.
- Add the sour cream and let the machine process until the dough forms a ball.
- Shape into flat disk with flour and overfill the 9 inch tart with 1 ½ inch high removable bottom or pie pan. (Use a pie chain on bottom if you have one, and make some small holes with a fork for air.)
- Bake for about 12 minutes – I use convection. Don’t let the crust get too brown! (You are pre-baking the pie crust before filling, but not all the way. This is so the crust won’t be soggy or too brown.)
- Place all the filling ingredients except the peaches in the food processor (which has been cleaned after making the crust). Pulse for 5 seconds. Scrape the bowl and run for another 10 seconds.
- Pour ½ the filling or slightly less onto the bottom of the crust, arrange the peaches, and pour the remainder of the filling over the peaches.
- Bake at 350 degrees for 40 to 50 minutes. Top should be lightly brown.
Notes: Peaches are best if ripe enough that you can peel them easily with your fingers. This recipe will work if the peaches are not all the way ripe too. Use only fresh peaches, never canned.
If the sides of the crust start to fall down when baking, push them back up with a large spoon, and reshape the sides with the spoon where the fall occurred if necessary. Also you can roll the crust on parchment paper and lift the parchment paper with the crust into the pie plate, and cook with the parchment paper.