by Karin Calloway
Nothing better speaks of summer than a fruit pie filled with the season’s finest berries and fruit. This recipe takes advantage of wonderful blueberries and peaches, in a pie that tastes way to good to be so easy. Gone are the days when most home cooks take the time to make homemade pie crusts, and this pie takes the simplest option, using a purchased shortbread cookie crust that you can find in the baking aisle of your supermarket.
The filling ingredients include sour cream, sugar, vanilla and an egg, and are whipped up in a snap. Two cups of fruit are folded into the filling, and don’t have to be limited to the blueberries and peaches I suggest. Fresh strawberries, raspberries, apples or pears all pair well with the sour cream filling.
The crowning touch is a cinnamon streusel topping that is sprinkled over the pie before the last 10 minutes of baking. I’m always on the look-out for recipes that can be made ahead, as they allow me to spend more time with guests and family when entertaining. This pie fits the bill, as it needs to be thoroughly chilled before serving, and can be made a day ahead.
While the pie bakes, combine the sugar, flour and cinnamon. Cut in butter with a pastry blender or fork until crumbly. After 25 minutes, sprinkle the streusel topping over the pie and return to the oven. Bake 10 minutes, or until browned.
Makes 1 9-inch pie.
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