Dewberry Cream Pie

Dewberry Cream Pie 

(Williams Family Rating = 4.625 Stars)

Serves 8  

Ingredients:

Pastry for 9 inch one deep dish pie

2-3 cups dewberries

2 eggs

1 cup sugar

1/2 cup sour cream

1/4 cup flour

Topping: 

1/2 stick butter

1/2 cup sugar

1/2 cup flour

Directions: 

• Prepare crust in a 9 inch deep dish pan and leave uncooked. Arrange fresh or frozen berries inside the uncooked crust.
• Combine eggs and 1 cup of the sugar; beat until creamy. Add sour cream and then the flour. 
• Pour the batter over the berries in the pie shell. (Continued below).

• (For topping) In a separate bowl (cold ceramic bowls or cold metals work best for this part), cut the butter into 1/4 inch cubes (or just cut it randomly with a fork - don't sweat the small stuff) and mix it with the 1/2 cup of flour and 1/2 cup of sugar. Use a pastry blender (or a fork) to work the mixture into coarse crumbs. Sprinkle the topping evenly over the top of the pie filling. 

• Bake at 350 degrees Fahrenheit for an hour (or more if the berries were frozen) until the topping is lightly browned.

• Place the pie on a foil-covered cookie sheet to catch the spills. It is normal for it to bubble up and spill over onto the cookie sheet. The pie will recede as it cools.

• Cool it on a rack for about 30 minutes and then DIG IN! 

Note: We want to try this same recipe with other things such as blueberries, apples, and cranberries. Let me know if you find another fruit/filling that goes well in place of the dewberries!

Reference: Smith's Gardens, Inc.