Sour Cream Cherry Pie

If you aren't sure how sour cream pairs with sweet and fruity, let me assure you, it is superbly. Yes, I prefer my apple pie and strawberries with this cultured cream. I found this recipe in a magazine my grandma had and I am enamored.

1 nine inch pie crust, unbaked*
3 c. pitted tart cherries, frozen or canned (thawed, drained and dried)
1 TBSP butter (softened)
1 3/4 c. + 2 TBSP sugar
1 c. flour
1/2 tsp salt
2 eggs (lightly beaten)
8 oz sour cream
1 TBSP lemon juice

Preheat oven to 400 F. Arrange cherries in pastry shell. Dot cherries with butter. In a large bowl combine 1 3/4 c. sugar, flour and salt. Stir in eggs, sour cream and lemon juice. Spread over cherries. Sprinkle remain sugar on top. Bake at 400 F for 10 minutes then reduce oven to 350 F and continue cooking for 30 minutes more (till topping is set). Cool for one hour and then refridgerate 3-4 hours before cutting and serving.

Bon Apetit!


*For perfect freezable pie crusts try this recipe (makes 4 nine inch crusts):

4 c. flour
2 c. butter flavored shortening
2 tsp salt
1 TBSP sugar
1 egg
1 TBSP vinegar
1/2 c. water

Mix first four ingredients. Add last three ingredients. Mix until no longer sticky. If you have a stand mixer throw all the ingredients in and mix at once, first on low and then on medium until no longer sticky. Form four equal balls and wrap in plastic wrap. Freeze. To use, thaw 1 hour and roll out on a floured surface.