I was looking for a pie to make for today (it's Mother's Day! ) and I came across a yummy looking recipe for sour cream apple pie. But I have a big thing of blackberries in the fridge (I overestimated Nathan's consumption), and I thought Blackberries and sour cream sounds good.
So I adapted it.
It is similar to the original but I subbed the berries for the apples and used a roll out crust. But here it is:
Sour Cream Blackberry Pie
1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
3 cups rinsed blackberries
1 9" unbaked pie shell
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Mix together all ingredients until crumbly.
1 Preheat oven to 400°F.
2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add berries, mixing carefully to coat well.
3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.
4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes. At this point I covered the edges of the crust with foil so it wouldn't burn.
Let cool for a hour before serving. Serves 8.
This is the most beautiful pie! I wish I had a working camera, but you will just have to take my word for it. The top is browned and sparkly, the berries are bursting through the top like purple sunshine.
Edited to add:
Or not. I spit it right out, though my dutiful family ate it. The blackberries got hard. I don't know why. But Yuck. Maybe Strawberries would work better? Or maybe I should have just done it with apples. I also made some whole wheat sugar cookies for the kids for lunches this week, so I served those and I will send Paul out for ice cream tonight. It is Mother's Day, after all!
Before & Progress: Farmhouse-Inspired Entry Hall
13 hours ago