Filling – with crème fraîche
This should be prepared in advance, as it takes 6 hours (or overnight) for the crème fraîche to form.
3/4 to 1 cup of crème fraîche
3 egg yolks
1-2 Tbsp of sugar
1/2 cup sour cream
1 cup heavy whipping cream
- Combine the sour cream and heavy whipping cream, and put in a warm location until it thickens (for example, in the oven with the oven light on).
- Combine the crème fraîche gently with the egg yolks and sugar.
- Put a thin layer in pie crust and cook until set.
- Fill the crust with the rest of the crème fraîche mixture and lay the fruit in it.
- Cook at 375°F for 20 to 45 minutes, depending on the fruit.
Filling – a lighter alternative
2 cups of milk
1/4 cup of sugar
1 1/2 tsp of vanilla
- Because this custard filling is less thick than the one made with crème fraîche, it may not set as thoroughly. This may cause the pie crust to become soggy when cooking.
- In order to protect the crust, while it is warm it can be glazed with an apricot or currant jelly. Certain fruits (like blueberries) can also be lightly coated with flour to absorb some of the excess moisture.
- Continue this recipe as above.