Strawberry Sour Cream Pie
- Yield 8 servings
"I picked up this recipe during World War II. I wanted a great recipe for a cooked strawberry pie, and this is it. The aroma is heavenly.'"
- 1 unbaked 9-inch pastry shell
- 1 quart fresh strawberries
- 1 1/2 cups s sugar
- 1 cup all-purpose flour
- 1 cup sour cream
- 1/4 teaspoon salt
- 2 tablespoons sugar (reserved)
- Preheat oven to 450 degrees. Sort, rinse and halve berries. Place berries evenly in pastry shell. Sift flour, sugar and salt together in a medium-sized bowl. Add sour cream and stir well. Pour mixture over berries and spread evenly. Sprinkle reserved sugar over the top. Bake for 10 minutes. Reduce oven to 350 degrees and bake another 30 minutes, or until crust is a gentle, golden brown.
Dorothy Trainor, Albuquerque, N.M.