Comments (1) | Monday, June 6, 2011
About a year ago among a search for an Apple Sour Cream Pie recipe, I came upon this delicious sounding dessert and absolutely had to try it. This soon became one of my most beloved pies and a permanent addition to my recipe file. I frequently have requests for the recipe and as my friend Lauren pointed out, the blog is lacking in the dessert category (although not for my lack of good recipes... just for my lack of posting them!) So, in honor of Lauren and this insanely good pie, I am finally sharing this recipe with you all.
Berry Sour Cream Pie
1 9-inch unbaked pie shell (if you're feeling adventurous you can make it from scratch)
1 1/3 cups sour cream
1 tsp. vanilla
1 cup sugar
1/3 cup flour
pinch of salt
1 1/2 cups fresh raspberries
1 1/2 cups fresh blackberries
1/2 cup loosely packed brown sugar
1/2 cup flour
1/2 cup chopped walnuts
3 Tbsp. cold butter, cut up
Beat eggs. Whisk in sour cream and vanilla. Mix flour, sugar and salt. Add to egg mixture. Gently stir in berries.
Pour into pie shell and bake at 400 degrees for 30-35 minutes. Mix brown sugar, flour and nuts. Cut in butter until mixture is crumbly (alternatively, chop nuts in food processor, add brown sugar and flour and pulse until combined. Add butter and pulse until crumbly.) Sprinkle over hot pie and bake 10-15 minutes more.