Sour Cream Cherry Pie
Yield
servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cherries
pitted black or red |
*
|
| 1 | x |
pastry
of your choice |
* |
| 3 | large |
eggs
|
|
| ¾ | cup |
sour cream
|
|
| 1/2-3/4 | cups |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cherries
pitted black or red |
*
|
| 1 | x |
pastry
of your choice |
* |
| 3 | large |
eggs
|
|
| 177 | ml |
sour cream
|
|
|
sugar
|
|
||
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
almond extract
|
*
|
Directions
Pour cherries into an unbaked 8" pie shell.
Beat eggs well, add sour cream, sugar and beat until thick. Add salt, almond extract.
Stir and pour over cherries.
Top with lattice strips and bake on bottom shelf of oven at 400℉ (200℃) for 25 to 35 minutes.
