Sour Cream Fruit Pie

Submitted by Kay Diekemper, Clinton County Electric Cooperative, Inc.

Sour Cream Fruit Pie

Course Dessert


  • 1 pie crust unbaked
  • 1-1/4 c. sugar
  • 1 c. sour cream
  • 3 eggs beaten
  • 2 T. flour
  • 1/2 t. vanilla
  • 1/4 t. salt
  • 1 c. fresh or frozen fruit We like peaches, blueberries or raspberries
  • ground nutmeg optional


  • Preheat oven to 375 degrees.
  • Beat the sugar, eggs, sour cream and flour. Add remaining ingredients, except fruit.
  • Place fruit on bottom of unbaked pie crust. Carefully pour mixture into crust. Top with freshly-ground nutmeg, if you like.
  • Bake 30 minutes or until center is firm and a knife comes out clean. Cool.


Best if refrigerated overnight. (Strawberries and rhubarb also work.)