Blackberry and Peach Sour Cream Pie
Ingredients
Filling
- 4 cups blackberries, rinsed
- 2 cups peeled and sliced peaches (about 2 peaches)
- ¾ cup sugar
- 2 tablespoons flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ¾ cup sour cream
- 1 egg
- 1 9-inch prepared pie crust, unbaked and chilled
Crumb Topping
- 1 cup flour
- 1/3 cup sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, room temperature
Instructions
- Serves 6–8 Preheat the oven to 400°. Mix blackberries, peaches, sugar, flour and salt in a bowl and set aside. In a separate bowl mix vanilla, sour cream and egg. Beat together with a fork. Pour blackberry and peach mixture into the prepared pie crust. Pour the sour cream and egg mixture over the fruit. To make the crumb topping, mix flour, sugar, cinnamon and butter in a bowl with a fork until crumbly. Top the entire pie with the crumb topping. Wrap the edges of the crust with foil to prevent burning; leave the center exposed. Bake for 50 to 60 minutes. Remove from the oven when the top is beginning to brown and the pie is bubbling and slightly puffed up in the middle. Let cool completely before serving. Edible Michiana original recipe
