Mother Knows Best When it Comes to Baking
My Black Cherry and Sour Cream pie is an easy recipe to whip together as a weeknight dessert. A simple recipe that is light and delicious.
As a mother who worked outside the home beginning in 1955, she was a rarity. She would dress up in a nice little black dress or skirt and prim blouse to go to work at Saks Fifth Avenue where she was a buyer. Every single day she would work without complaint, coming home around 6 o’clock when she would manage to get a healthy, wholesome, delicious meal on the table.
It took 30 years for me to realize what a great achievement that was as I struggled to do the same for my family. What was pretty remarkable was that her cooking was not a meat and potatoes based menu but rather she filled our lives with interesting and exotic dishes culled from her favorite cookbooks, especially the Joy of Cooking and the New York Times cookbooks.
On the weekends she would prepare a dessert for Sunday night dinner. Not fancy. Not overdone. But something that was simple to prepare.
Black Cherries and Sour Cream are a Tart and Delicious Combination
This Black Cherry and Sour Cream Pie, which resembles a classic French claflouti in many ways, was just such a simple dessert. The cherries are soft but not mushy and the sour cream custard is light yet dense enough to hold its shape on a fork. Since this pie basically has only eggs, sour cream and cherries, it can be whipped up any time for company or for your family.
It is best served cold so the custard can hug each cherry as it gets firm in the fridge.
Every time I make this pie I think of my mother. If you want to make some memories for your kids, keep baking!
Black Cherry and Sour Cream Custard Pie
A quick (only ten minutes!) and delicious pie that you can whip up from just a few ingredients and a store bought or homemade pie crust. Creamy, custardy and with an old-fashioned vibe.
Ingredients
- 1 9 inch pie crust homemade or store bought
- 16 ounces canned black cherries well drained
- 1 teaspoon lemon juice
- 2 eggs
- 4 tablespoons sugar
- 1/8 teaspoon salt
- 1 cup sour cream full fat
Instructions
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Preheat oven to 350 degrees.
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Put the pie crust in a glass pie pan and refrigerate while making the filling.
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Toss the drained black cherries in a bowl with the lemon juice and set aside.
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Beat the eggs, sugar and salt with a whisk until they are light and fluffy, about 2 minutes. Add the sour cream and whisk just until it is incorporated.
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Place the cherries in the pie crust in one even layer. Pour the sour cream mixture over the cherries and bake for 35 minutes until the topping is set.
Recipe Notes
Do not over mix the sour cream and egg mixture or the sour cream will become too thin.