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

Crème fraîche

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).

Pie Filling

• 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 eggs
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.