We usually have a crowd around the place on 4th of July weekend, and with a variety of fruits at the height of their season, it’s a no-brainer to whip up a few pies. We use apples, berries, apricots and peaches.
INGREDIENTS:
- 1 unbaked 9-inch pie crust (see below)
- 1 cup sour cream
- ¾ cup sugar plus ½ cup brown sugar
- 3 tablespoons flour plus 1/3 cup flour
- 1 egg beaten
- 3 cups fruit
- ¼ cup butter
Pie Crust:
- 1 cup flour
- ¼ teaspoon salt
- 1 stick butter
- 3 tablespoons ice water
COOKING INSTRUCTIONS:
- Cut butter into flour and salt until crumbly. Add water and mix into ball. Cover with plastic wrap and chill for an hour or so.
- Roll out dough to fit in pie tin.
- Beat together sour cream, sugar, flour, salt and egg. Place fruit in pie crust and pour mixture over. Bake at 400 degrees for 25 minutes.
- Mix additional brown sugar, flour and butter and sprinkle on top0. Bake 20 minutes more.
- Let cool and serve (8 slices).