This weekend I dug through my old monthly mini-cookbooks and dog-eared some recipes to make during the holidays. I had the ingredients on hand for this pie, so I went ahead and made it for a sweet brunch. This is from one of the Pillsbury holiday cookbooks. As usual I kept the ingredients mostly in tact, but made a few changes to my taste.
This pie is wonderfully delicious, but however not the most beautiful pie I’ve ever made. This was a much needed a pie-making warm-up before I make pies for co-workers and extended family during the holidays. Years ago, I used to be a perfectionist pie-maker who used to make meringue pudding pies from scratch on a weekly, if not daily, basis. Then I discovered that pie making was fattening (!), time-consuming, and expensive if you use fresh ingredients. Now I stick to mostly one-crust Pillsbury pumpkin and berry pies, with this one being an easy transition to the perfectionist days.
1 pie crust (either refrigerated or frozen, but I use frozen)
1 1/2 cups fresh or frozen berries (thawed and drained well)
3 eggs
1 cup sour cream (I accidentally only used 1/2 cup and it was fine)
3/4 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon (I also accidentally dumped a lot more in)
1/4 teaspoon salt
– Preheat oven to 425 degrees
– Make pie crush as directed on box (I over-browned mine a bit)
– Sprinkle berries over bottom of cooled crust
– Beat all remaining ingredients with a mixer until smooth
– Poor over berries in pie crust
– Return pie to oven and bake 10 minutes
– Cover edges of crust with foil, reduce oven temperature to 350 degrees, and bake for 30 minutes longer (or until knife comes out clean)
– Let stand 20 minutes and server with whipped cream and more cinnamon
Delusions of Chefery 