Saturday, July 31, 2010

Sour Cream Peach Pie!

7 comments:

  1. Thank you for the perfect receipt for this time of year. Lately, with just about every corner I turn, a chin-dripping peach stand is waiting for me!

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  2. Bonjour Coralie,
    This sound like the perfect sumer dessert. Hope your summer is going well!
    Bon week-end,
    Mimi

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  3. Peaches, sour cream, brown sugar. Ummm...

    YUMMMMMMM!!!!!!

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  4. I remember using tapioca in many pie recipes.
    The combo of sour cream/brown sugar/peaches would be wonderful!

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  5. This recipe may be in error! One person made this recipe and it didn't turn out as hoped...she wrote:

    "I made the sour cream peach pie last night. I don't know if I did something wrong or if our recipe writer left out something, but it didn't turn into a pie. It was runny (almost the texture of thinned down peanut butter) so I baked it another 20 minutes with no improvement. I wonder if they used to have a different kind of tapioca that would thicken better than the Minute Brand that was available to me??

    AND I WROTE BACK:
    I'm really sorry you ended up with a runny situation on the peach pie. While the recipe does say "quick cooking tapioca," I know that my mother used a tapioca that took forever to cook and thicken whenever a recipe called for it. The ingredients sound delicious but definitely would need more thickening. It seems this recipe is incorrect and I apologize!
    Sorry!
    Coralie
    August 2, 2010 7:55 AM

    Now I'm wondering if anyone else tried this recipe and what the results were?

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  6. 4 tablespoons of tapioca + 2 tablespoons flour sounds like enough thickener. Just use more tapioca next time.
    Unfortunately, I live in a foggy climate where peaches do not grow well, so I have to settle for store bought. Chin dripping just doesn't apply. I bet this would also be good with apricots.

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