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
3 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon unsalted butter, melted
Directions for the Strawberry Sour Cream Pie
Preheat the oven to 350°.
Whisk the eggs until frothy.
Add the sour cream, flour, sugar, vanilla, orange zest, and salt; whisk until completely blended.
Spread the strawberries in the crust in an even layer and pour the filling over them.
Combine the flour, brown sugar, and butter in a small bowl and mix thoroughly.
Sprinkle the streusel evenly over the filling.
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).
Cool to room temperature on a wire rack, about 30 minutes, or serve slightly warm.