Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blackberry Sour Cream Pie
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- #38776
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 unbaked pie shell (9 inch)
1 cup sugar
1 cup sour cream
3 tablespoons flour
1/4 teaspoon salt
1 package (16 ounce size) fresh or frozen blackberries (thawed)
1/4 cup fine bread crumbs
2 tablespoons flour
1 tablespoon butter or margarine, melted
directions
Place berries in pie shell. Combine one cup sugar, sour cream, flour and salt. Spread sour cream mixture on top. Combine bread crumbs and remaining sugar and butter. Sprinkle on top.
Bake at 375 degrees F for 40-45 minutes or until done.
added by
Angelhealthy
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 29, 2009
I think the 2 tablespoons of flour should be 2 tablespoons of sugar for the topping. The topping could be doubled. The recipe is very good. If the blackberries are sweet the 1 cup sugar mixed in the sourcream could be reduced to 3/4 cup.