Sour Cream Cherry Or Berry Pie Or Tartlets

Dessert

Sour Cream Cherry Or Berry Pie Or Tartlets

Name: Sour Cream Cherry Or Berry Pie Or Tartlets
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 Crumb Crust, made with graham crackers; 3 large eggs; ¾ cup (150g) sugar; ¾ cup (180g) sour cream; 2 cups fresh or drained canned pitted cherries or berries (if the cherries are large, halve them)

Cuisine:American

Course:Dessert

20m prep 1h 0m cook 1h 20m ready

A creamy sour cream custard pie or tartlets filled with cherries or berries, baked in a graham cracker crust. Serve warm or cold.

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Ingredients

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1 Crumb Crust, made with graham crackers (opens in new tab) Crumb Crust, made with graham crackers
- 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
- ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
- 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
- (1 teaspoon ground cinnamon)
Sub-recipe steps
1. Put in a medium bowl, reserving a tablespoon or two for topping, if desired: 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
2. Add and stir until well blended: ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies; 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled; (1 teaspoon ground cinnamon)
3. To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.
3 large eggs
¾ cup (150g) sugar
¾ cup (180g) sour cream
2 cups fresh or drained canned pitted cherries or berries (if the cherries are large, halve them)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

1 Crumb Crust, made with graham crackers
3 large eggs
¾ cup (150g) sugar
¾ cup (180g) sour cream
2 cups fresh or drained canned pitted cherries or berries (if the cherries are large, halve them)

Let's Cook

Step 1.

Line a 9-inch pie shell or four 3 ½-inch tartlet shells with: Crumb Crust, made with graham crackers
Step 2.

Freeze the shell(s) for 20 minutes.
Step 3.

Preheat the oven to 325°F.
Step 4.

Beat in a medium bowl: 3 large eggs
Step 5.

Stir in: ¾ cup (150g) sugar; ¾ cup (180g) sour cream; 2 cups fresh or drained canned pitted cherries or berries (if the cherries are large, halve them)
Step 6.

Pour the filling into the chilled shell(s). Bake until the custard is firm, about 1 hour for a pie or 30 to 35 minutes for tartlets. Serve warm or cold.

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