Sour Cream Cherry Pie Recipe
- 3 cups pitted frozen tart cherries, thawed, drained and patted dry
- 1 unbaked pastry shell (9 inches)
- 1 tablespoon butter
- 1-3/4 cups plus 2 tablespoons sugar, divided
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup (8 ounces) sour cream
- 1 tablespoon lemon juice
- 1. Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar.
- 2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers. Yield: 8 servings.
1 piece equals 473 calories, 15 g fat (8 g saturated fat), 81 mg cholesterol, 285 mg sodium, 79 g carbohydrate, 1 g fiber, 6 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.