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.