Sour Cream Fruit Pie
A creamy fruit pie featuring tangy sour cream and sweet fruit, perfect for a family dessert or casual gathering, with optional crunchy topping for added texture.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a bowl, combine sour cream, honey, vanilla, flour, salt, and egg until smooth.
- Add diced apples or frozen strawberries/blueberries to the mixture.
- Pour the fruit mixture into the unbaked pie shell.
- Bake for 20 minutes or until the filling is set and the crust is golden.
- Optionally, add topping before baking or serve with whipped cream.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for half of the sour cream. If using fresh fruit, ensure it's ripe for the best flavor. To enhance sweetness, consider adding a pinch of cinnamon or nutmeg. If you prefer a sweeter dessert, you might increase the honey or use agave syrup as an alternative. This pie can also be made with a graham cracker crust for a different flavor profile.
Serving Suggestions
This Sour Cream Fruit Pie is perfect on its own or paired with a scoop of vanilla ice cream for added indulgence. It also goes well with a side of fresh berries or a simple salad for a light meal. For a fun twist, serve alongside a slice of Baked-In Chocolate Pie to satisfy chocolate lovers at your gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the pie with foil and warm it in a 325°F oven for about 15-20 minutes, making sure it doesn’t overcook. Serving it cold or at room temperature is also delightful, especially with a dollop of whipped cream on top.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Fruit Pie contains roughly 929 calories, with 20g protein, 104g carbohydrates, and 50g fat. It is an excellent source of protein (40% of the Daily Value), dietary fiber (25% of the Daily Value), and calcium (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2632mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Absolutely! This recipe is versatile, and you can experiment with various fruits like peaches, pears, or cherries. Just adjust the sweetness depending on the fruit's natural sugar content. If using very juicy fruits, you may need to increase the flour slightly to absorb excess moisture.
Is there a gluten-free option for the crust?
Yes, you can use a gluten-free pie crust made from almond flour or a pre-made gluten-free crust available in stores. Alternatively, you might make a simple crust using ground oats or crushed nuts mixed with melted butter for a delicious base.
How can I make this pie ahead of time?
You can prepare the filling and refrigerate it separately from the pie shell up to a day in advance. When ready to bake, simply assemble the pie and bake as directed. This works well for gatherings, allowing you to enjoy more time with your guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).