Strawberry Sour Cream Pie

Name: Strawberry Sour Cream Pie
Yield: makes one 9-inch pie
Ingredients: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), parbaked; 2 eggs, at room temperature; 2 cups sour cream, at room temperature; 1/3 cup all-purpose flour; 1/4 cup sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon grated orange zest; Pinch of salt; 1 pound fresh strawberries, sliced; 3 tablespoons all-purpose flour; 2 tablespoons brown sugar; 1 tablespoon unsalted butter, melted

January 24, 2012

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.

Recipe notes

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