Arrange cherries evenly in the pastry shell. Dot
with butter. In a large bowl, combine 1 3/4 cups
sugar, flour and salt. Stir in the eggs, sour
cream and lemon juice. Spread evenly over
cherries. Sprinkle with remaining sugar.
Bake at 400 degrees for 10 minutes. Reduce
heat to 350 degrees, bake 30 minutes longer or
until topping is set. Cool for 1 hour on a
wire rack. Refrigerate for 3-4 hours before
cutting. Garnish with whipped cream when
serving. Refrigerate leftovers.
Serving
Suggestions
Love this recipe as it makes a very nice custard.
Originally Submitted
8/31/2021
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