SOUR CREAM CHERRY OR BERRY PIE OR TARTLETS
One 9-inch single-crust pie or four 3 ½-inch tartlets
Line a 9-inch pie shell or four 3 ½-inch tartlet shells with:
- Crumb Crust, made with graham crackers
Freeze the shell(s) for 20 minutes.
Preheat the oven to 325°F.
Beat in a medium bowl:
- 3 large eggs
Stir in:
- ¾ cup (150g) sugar
- ¾ cup (180g) sour cream
- 2 cups fresh or drained canned pitted cherries or berries (if the cherries are large, halve them)
Pour the filling into the chilled shell(s). Bake until the custard is firm, about 1 hour for a pie or 30 to 35 minutes for tartlets. Serve warm or cold.