Berry Sour Cream Pie
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Better recipes, better meals.
Use your favorite fresh or frozen berries in this single crust, streusel-topped pie that contains sour cream and tapioca.
Recipe is for 10-inch pie plate. Preheat oven to 400 degrees. In large bowl lightly beat egg with a whisk. Add the sour cream, tapioca, granulated sugar, almond extract* & nutmeg*; mix until batter is smooth. Then gently stir in berries (and any juice, if using frozen). Let stand about 10 minutes. Spoon mixture evenly into a 10-inch pastry shell. Cover the exposed edges of the pastry shell with foil to prevent burning. Put a cookie sheet on the middle shelf in the oven; place pie in center of sheet. Bake for 35 minutes. Meanwhile, in a small bowl combine unbleached flour and dark brown sugar. Then cut in butter until mixture is crumbly. Remove pie from oven, take foil off the edges and sprinkle crumbled mixture over the top of pie; return pie to oven until topping is lightly browned, about 15-18 minutes more. Remove pie from oven and cool to room temperature on a wire rack for at least an hour before serving. In fact this pie is best when made ahead, cooled, covered with plastic wrap or aluminum foil, refrigerated and then later served chilled. A whipped cream or non-dairy topping can be added just before serving.
Notes:
Use fresh (or thawed frozen) whole berries that have been thoroughly picked over, with all stems, bad berries and other debris removed, then rinsed and fully drained. Blueberries, raspberries, tart cherries or any combination of berries can also be used. Do not use canned pie filling. If tart cherries are used alone, increase the almond extract to 1/2 teaspoon and eliminate the nutmeg. You can also replace half of the flour in the crumb topping with an equal amount of very finely chopped almonds.
Submitted By: Lajoie
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