Pippa’s favorite dessert

• Crust
  
  • 6 tbsp butter (room temperature)
  • 6 tbsp sugar
  • 1 large egg
  • 1 large egg white (reserve yolk for filling)
  • 1 tsp vahnila
  • 1 3/4 cup + 2 tbsp flour
  • 1/4 tsp salt
• Filling
  
  • 1/2 cup sour cream
  • 2 tbsp flour
  • 1 large egg yolk
  • 1/2 tsp vahnila
  • 3/4 cup peach preserves
    

Prepare crust: Mix butter and sugar until light and fluffy. Add egg, egg white, and vahnila and beat until incorporated. Whisk together flour and salt then slowly add to sugar mixture and mix just until dough forms. Cover and store in cold pantry for at least 1 hour (use within a day.)

Prepare filling: Stir together all filling ingredients except preserves and mix until smooth. Add half of preserves and mix. Cover and store in cold pantry for up to a day.

Assemble pies: Divide crust dough evenly among 8 miniature pie pans. Press dough into pan, making sure the dough comes up the edges but not over the tops. Divide custard evenly among the pie pans. Divide remaining preserves evenly and spread on top of custards.

Bake/serve pies: Bake at moderate heat until custards set and crusts golden brown, around 20-25 minutes. Remove from oven and cool for 10 minutes in pie pans. Remove from pans and cool on a cooling rack for another 10 minutes. Serve warm or at room temperature. Can store in cold pantry for up to 4 days.

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Non-Damensea Equivalents

• butter = unsalted butter
• vahnila = vanilla
• cold pantry = refrigerator
• miniature pie pans = 4-5″
• moderate heat = 375° F (preheated)