Strawberry Sour Cream Pie (MRS)

By hmp13

This filling, which has a pleasant tartness, bakes up like a firm custard. The pie is at its best when served slightly warm. If it’s been in the refrigerator, 20 seconds in the microwave is all it takes to warm up a slice for that just baked sensation.

Ingredients

• Filling:
• 1/2 recipe plain pie pastry or vinegar pie crust, prebaked
• 2 eggs, at room temperature
• 2 cups sour cream, at room temperature
• 1/3 cup flour
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon grated orange zest
• Pinch of salt
• 1 pound fresh strawberries, sliced
• Streusel topping:
• 3 tablespoons flour
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted

Preparation

Step 1

Preheat the oven to 350.

To make the filling, whisk the eggs until frothy. Add the sour cream, flour, sugar, vanilla, orange zest and salt and whisk until completely blended.

Spread the strawberries in the crust in an even layer and pour the filling over them.

To make the topping, combine the flour, brown sugar and butter in a small bowl and mix thoroughly. Sprinkle the streusel evenly over the filling.

Bake for 50 to 55 minutes, using pie shields or foil if the crust is overbrowning, until the top puffs up slightly and the filling is set but springy. The filling won’t brown. Cool to room temperature on a wire rack, about 30 minutes, or serve slightly warm.