Prep 10 mins
Cook 45 mins
This is berry, berry good!! The sour cream mixture surrounds the berries making it very rich and delicious. I am told you can also use this recipe with apples or peaches. Enjoy!
- 1 (9 inch) unbaked pie shells (bought or your own)
- 3 -4 cups berries (fresh or frozen Saskatoon's, blueberries or raspberries)
- 1 cup sugar
- 3 tablespoons flour
- 1 pinch salt
- 1 cup sour cream
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- Preheat oven to 425 degrees fahrenheit.
- Pour berries into unbaked pie shell.
- Mix following 4 ingredients until smooth and then pour over the berries.
- Mix the topping ingredients and sprinkle over the berries.
- Bake at 425 degrees fahrenheit for 15 minutes and then turn oven to 350 degrees fahrenheit for 30 minutes.
We are eager to taste this pie. I used fresh fruit but for some reason, it wasn't very good. None of my family liked it and I will be throwing out the rest of the pie today. I followed the recipe exactly
This pie is excellent & adds a wonderful twist to a classic pie. I served this for a dinner party & it was a hit. Our guests raved about it and everybody wanted to grab another piece! In fact, my husband had his done in no time flat & was licking his plate, which he never does! For the filling I combined 2 cups of mixed berries (blueberries, blackberries, & raspberries) plus 1 cup sliced strawberries & 1 cup sliced peaches. I also did 1/2 Splenda & 1/2 sugar, but I split the Splenda between the topping & the fruit to give the berries a little added sweetness. I also added a teaspoon of vanilla to the cream mixture and used fat free sour cream. It was absolutely wonderful. I made my own crust & baked the pie the night before to make sure that it was fully set & to let the flavors migle. It came out beautifully! Thank you so much for this excellent pie. By the way, with our brands & substitutions, the pie comes out to only 3 Weight Watchers points a piece and 18 sugars. Thanks again :)
Very good and very easy! Can't beat that! I might cut back a bit on the sugar next time, but I think that's just more of a personal preference. It was perfectly delicious made exactly as written. Just make sure you let it cool for quite a long time before cutting into it. We waited several hours, and it still could have used a bit longer to set up. Who can wait, though? :)