Recipe by The Lonely Tourist
"A pie based on the deliciousness of fresh strawberries dipped in sour cream and brown sugar."
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egg, lightly beaten
whole wheat flour
unbaked 9 inch pie crust
whole wheat flour
Wow, what a pie! Easy to make and fun, too. It will satisfy your sweet tooth, that's for sure. Used frozen s'berries rather than fresh. While berries partially thawed (30 minutes the most), I mixed the egg, brown/white sugars with sour cream and whole wheat flour. Let mix stand while slicing s'berries - cut each in half then sliced vertically. Laid s'berries in a GRAHAM CRACKER unbaked pie shell then covered with mix. Pie shell was full so I put cookie sheet under pie to prevent overflow in oven. Had a problem with the topping - too runny. Added 3 tablespoons of whole wheat flour, 1 tablespoon at a time, stirring after each addition. By the 3rd spoon, mixture resembled course meal. Baked as directed. Three hours after pie cooled on the counter, my tastebuds were begging for a piece to eat. Pie was good and crunchy! A little too sweet for me. Put in the refrigerator overnight and discovered the pie is not as sweet as earlier. Next time I'll try using Splenda or Apriva sugars. Enjoy!
Great idea and execution for a pie! Following the instructions, it was delectable! I would definitely not use a graham cracker crust as the first reviewer suggested. The sweetness of the filling needs a more savory, buttery foundation. Go ahead and reduce the sugar a bit if you don't have too much of a sweet tooth. I will be making this again!
This pie was way, way too sweet for my taste (even after sitting overnight in the fridge as another reviewer suggested). I won't be making this pie again.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Brown Sugar Sour Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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