INGREDIENTS
yield : 8
2 eggs, at room temperature
2 cups sour cream, at room temperature
1/3 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon grated orange zest
salt, a pinch
1 lb fresh strawberries, sliced
Streusel Topping
3 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon unsalted butter, melted
Directions for the Strawberry Sour Cream Pie
1
Preheat the oven to 350°.
2
Whisk the eggs until frothy.
3
Add the sour cream, flour, sugar, vanilla, orange zest, and salt; whisk until completely blended.
4
Spread the strawberries in the crust in an even layer and pour the filling over them.
5
Combine the flour, brown sugar, and butter in a small bowl and mix thoroughly.
6
Sprinkle the streusel evenly over the filling.
7
Bake for 50-55 minutes, using pie crust shield if the crust is overbrowning, until the top puffs up slightly and the filling is set but springy (the filling won’t brown).
8
Cool to room temperature on a wire rack, about 30 minutes, or serve slightly warm.
Preheat the oven to 350°.
2
Whisk the eggs until frothy.
3
Add the sour cream, flour, sugar, vanilla, orange zest, and salt; whisk until completely blended.
4
Spread the strawberries in the crust in an even layer and pour the filling over them.
5
Combine the flour, brown sugar, and butter in a small bowl and mix thoroughly.
6
Sprinkle the streusel evenly over the filling.
7
Bake for 50-55 minutes, using pie crust shield if the crust is overbrowning, until the top puffs up slightly and the filling is set but springy (the filling won’t brown).
8
Cool to room temperature on a wire rack, about 30 minutes, or serve slightly warm.
