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Sour Cream Cherry Pie

Total Time

Prep: 10 min. Bake: 40 min. + chilling

Makes

8 servings

“If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." —Betty Wingo, Marshall, Arkansas

Ingredients

  • 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 large eggs, lightly beaten
  • 1 cup sour cream
  • 1 tablespoon lemon juice

Directions

  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.

Nutrition Facts

1 piece: 473 calories, 15g fat (8g saturated fat), 81mg cholesterol, 285mg sodium, 79g carbohydrate (54g sugars, 1g fiber), 6g protein.

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