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Door County Cherry Sour Cream Pie
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Door County Cherry Sour Cream Pie

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
FILLING:
1 unbaked pie crust
3/4 cup sugar
2 Tbsp flour
1 cup Breakstone's Sour Cream
1 egg, well beaten
1/2 tsp vanilla
1/8 tsp salt
2 cups sour Door County cherries
TOPPING:
1/3 cup butter
1/2 cup sugar
3/4 cup flour
1 tsp cinnamon
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Let's Make It
1
Line 9" pie plate with unbaked pie crust. To make filling: combine sugar, flour, Breakstone's Sour Cream, egg, vanilla and salt. Beat until smooth. Fold in sour cherries and pour filling into crust.
2
Cover crust edges with tin foil and bake at 425°F for 15 minutes. Reduce heat to 325°F and bake for additional 30 minutes. While pie is baking, combine topping ingredients and mix well.
3
Remove foil from crust edges and sprinkle topping evenly over pie filling. Return to oven and bake for additional 20 minutes at 325°F.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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