Haskap Berry Sour Cream Pie

haskap sour cream pie

Haskap Berry Sour Cream Pie

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Haskap Berry Sour Cream Pie is a twist on the classic Blueberry Sour Cream pie with a creamy custard filling and topped with a crunchy streusel. This Haskap Berry Sour Cream Pie is great dessert for any occasion and can be served warm or cold
Course Dessert
Cuisine Canadian
Keyword Haskap
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr
Servings 8 Slices

Ingredients

  • 1 Cup Sour Cream
  • ¾ Cup Sugar
  • 1 Egg
  • 2 tbsp Flour
  • 2 tsp Vanilla Extract
  • ¼ tsp Salt
  • 2 ½ Cups Plaid Shirt Farms Haskaps Fresh or Frozen
  • 2 tbsp Flour
  • 1 9 inch unbaked Pie Crust

For the Struesel Topping

  • ½ Cup Brown Sugar
  • Cup Flour
  • ¼ Cup Butter Softened
  • ½ Cup Pecans Chopped

Instructions

  • Preheat oven to400 degrees F. 
  • In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth
    1 Cup Sour Cream, 1 Egg, 2 tbsp Flour, 2 tsp Vanilla Extract, 1/4 tsp Salt, 3/4 Cup Sugar
  • Place washed Haskap berries in a bowl, toss with 2 tablespoons flour to coat.
    2 1/2 Cups Plaid Shirt Farms Haskaps, 2 tbsp Flour
  • Gently fold the Haskap Berries into the sour cream mixture. Spoon the fillinginto the unbaked pie crust. You may not need all the filling
    1 9 inch unbaked Pie Crust
  •  Bake in thepreheated oven for 25 minutes.
  • While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in until the mixture resembles course sand.  Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
    1/2 Cup Brown Sugar, 1/3 Cup Flour, 1/4 Cup Butter, 1/2 Cup Pecans
  • Reduce temperature to 350F and bake an additional 30-40 minutes or until done.   
  • Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

Notes

To tell when the pie is ready, it’s simply the difference between a little jiggle and a full-on wobble.  When you check your pie for doneness, gently and carefully hold it by one edge, then give a little shake back and forth.  If the filling is flowing in a wavy movement from the centre to the edge, your pie isn’t set quite yet.  Look for the moment when the center gives you just a little jiggle; like stable but slightly wiggly movement of Jell-O when you give it a little shake, but the edges are stable and set. 
Recipe adapted from a blueberry pie recipe at Allrecipes
 

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