Growing up in the south, I began eating pie before I could talk. My sweet Grammi made pies for almost every family celebration: apple, pumpkin, sweet potato, mincemeat, lemon meringue....and my dad would scoff when anyone asked him if he wanted a cake for his birthday (a cake? when there are so many delicious pies?!)
But not until the winter months came upon us this year and my evenings were free for baking and eating did I start to develop a passion for rolling out pastry crust and stewing fresh fruit. And before I knew it, I was making a different pie each week, much to the delight of my husband and family.
We developed our favorites over those pie-frenzied weeks (click on the "pie" category to your left). But for the past couple months, I've let my pie-baking obsession dwindle to a depressing dribble. Thankfully, a family get-together inspired me to pull out my rolling pin and flour my splat mat...click on the link below the picture to read more.
This particular pie marries the juiciness of the berry with the tang of sour cream. A crisp and nutty sugar crumb is sprinkled on top, adding just the right amount of crunch and sweetness. After letting the pie cool for a couple of hours, I was able to slice the pie with relative ease, but don't expect a clean-cut slice (berry pies are meant to be a bit runny).
My parents were thrilled when I walked in the door carrying this pie, and we all enjoyed slices of this creamy goodness while trying to maintain a level of civility at the dinner table (my dad and I talk politics...and it can get a bit heated). But I've found that a warm dessert can make almost any discussion go a bit better. At the end of the night, we all left with slightly tired voices, full stomachs, and a true appreciation for family.
1 unbaked pie crust (follow link for my favorite recipe)
1 cup sour cream
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon almond extract
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
4 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/2 cup toasted sliced almonds
2. Whisk your egg in a large bowl. Add remaining filling ingredients and combine well. Gently stir in washed and drained berries. Pour berry mixture into partially baked pie crust and bake until filling is just set, about 25 minutes.
3. Melt butter in microwave or on the stove top. Add in flour, cinnamon, brown sugar and almonds and stir until combined. Using your fingers, drop topping across the pie and return to oven to bake for 12-15 minutes or until the crumb topping becomes golden. Cool to room temperature to serve.