Serve this well chilled on a hot summer day. It is smooth and luscious, and somewhat resembles cheesecake. This recipes comes from “A World of Baking” by Dolores Casella. As I discussed in my last post, this is my new favorite old cookbook and while I am here in NY helping my mom recover from her Achilles tendon I am going to try to make as many of the recipes as I can (while trying not to melt in the heat wave that is occurring … with no air conditioning…).
I used thinly sliced fresh nectarines in mine but I am sure any fruit you choose would work just fine. The original recipe calls for a can of fruit cocktail but since it is summer and there is such a bounty of fresh fruit, why would you? It also calls for it to be baked in a pie shell but I baked mine in a springform pan so it would have a slightly more tart appearance.
Preheat your oven to 350 F
SOUR CREAM FRUIT PIE
9 inch graham cracker pie shell, baked in a 350 F oven for 5-7 minutes (See below)
2 C Sour cream
2 tsp cornstarch
2 large eggs
1/2 C + 2 Tbsp sugar
1 can fruit cocktail,well-drained, or 1 1/2 C sliced fresh fruit
Combine the sour cream and cornstarch and mix until smooth. Add the eggs and sugar and blend thoroughly. Layer the fresh fruit in a spiral pattern onto the prebaked crust and pour the sour cream mixture over this, OR, stir the drained fruit cocktail into the sour cream mixture and pour into the shell. Bake for 35 minutes. Cool completely and then chill thoroughly in the refrigerator.
GRAHAM CRACKER PIE SHELL
1 C graham cracker crumbs
3 Tbsp brown sugar
1 Tbsp honey
3 Tbsp melted butter
Combine the crumbs and brown sugar together in a bowl and blend well. Stir in the honey and melted butter until thoroughly blended. Press into a pie pan or springform pan with your fingers.
