Sour Cream Plum Pie Recipe

Sour Cream Plum Pie Recipe


Pastry for single-crust pie (9 inches)

2 cans (15 ounces each) pitted plums, drained

2 egg yolks, beaten

2 cups (16 ounces) sour cream

1/2 cup sugar

1 teaspoon vanilla extract

How to make it

Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.

Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack.
Yield: 6-8 servings.