Peach & Sour Cream Pastry

Originally Published in Foodstuffs Hot Off the Griddle, July 1993.

INGREDIENTS

• 2 cups sifted all-purpose flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1/2 cup butter or margarine
• 12 peach halves, fresh or canned
• 1 tsp cinnamon
• 1 egg, slightly beaten
• 1 cup dairy sour cream

METHOD

Heat oven to 400 degrees.

1. Into a mixing bowl sift flour, baking powder, salt and 2 Tbsp of the sugar.
2. Using a pastry blender or two knives, cut in butter or margarine.
3. Press mixture firmly on bottom and sides of 8-inch square pan.
4. Drain peaches and arrange on pastry.
5. Sprinkle with combined cinnamon and remaining sugar.
6. Bake in hot oven 15 minutes.
7. Blend egg and sour cream.
8. Pour over peaches. Bake 30 minutes longer.

Serve cut in squares, either warm or cold.