This salad is energizing with your summer grilled entrees because it is simple and delicious.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 egg, lightly beaten
- ¾ cup brown sugar
- ¾ cup white sugar
- ¾ cup sour cream
- ¼ cup whole wheat flour
- 3 cups sliced strawberries
- 1 unbaked 9 inch pie crust
- ⅓ cup brown sugar
- ⅓ cup whole wheat flour
- 3 tablespoons melted butter
Instructions
- Preheat an oven to 450 degrees F (230 degrees C).
- Combine the egg, 3/4 cup brown sugar, white sugar, sour cream, and 1/4 cup wheat flour in a bowl. Place the strawberry slices in the pie crust, and spoon the sour cream mixture over the berries.
- In another bowl, stir together 1/3 cup brown sugar and 1/3 cup flour. Pour in the melted butter, and stir until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
- Place pie on lowest rack in preheated oven. Bake for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 45 minutes longer. Remove from the oven, and let it cool completely (yes, overnight works best).
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 175 mg |
| Sugars | 44 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I modified the recipe since I’m gluten free and have a low sugar tolerance, added monk sugar and coconut sugar instead of regular sugar, lemon juice, and pecans to the crumble. One of the best pies I’ve made. Don’t throw out the recipes because of the “too sweet” reviews, you’ll miss out on a winner… Just cut back on the sugar!
This barely makes one pie. It’s a bit too sweet for me. This time around I made it with kiwi instead of strawberries. Great way to use up your left over sour cream. I added star anise to the sour cream for a bit more flavour. May add a dash of salt and some almonds on top, next time. Cooked 10 minutes less than time stated. Thanks for posting this!
Used 1/2 cup sour cream (that’s all I had) and 1/2 cup powdered sugar (didn’t have granulated). Forgot about it and left in 15 minutes longer than Instructed, So topping was a little crispier than the picture, but in any event it was a very good pie!…..Easy to make and was not too sweet in my opinion. Will make this pie again.
This was a big hit. The only alteration I made was using splenda and sugar free brown sugar as well as using mixed berries (black, blue, straw, etc.) Great stuff. Thank you.
absolutely good!!! easy as pie really, a trifle on the sweet side, but altogether a great ecipe, a bit different from the pie based on simple fruit. The strawberries and the yogurt (I used it instead of sour cream, and light yogurt at that) and the whole wheat floor make it worth to be labeled healthy… there’s almost no butter in the batter, after all. I also had a puff pastry crust, left over from another recipe, and it worked absolutely beautifully. I guess you can substitute strawberries with any berries you like. Only little drawback, I’ve seen prettier pies. A keeper anyway!!
very easy. suggest make a simple crisco dough pie crust
Great idea and execution for a pie! Following the instructions, it was delectable! I would definitely not use a graham cracker crust as the first reviewer suggested. The sweetness of the filling needs a more savory, buttery foundation. Go ahead and reduce the sugar a bit if you don’t have too much of a sweet tooth. I will be making this again!
This pie was way, way too sweet for my taste (even after sitting overnight in the fridge as another reviewer suggested). I won’t be making this pie again.
Wow, what a pie! Easy to make and fun, too. It will satisfy your sweet tooth, that’s for sure. Used frozen s’berries rather than fresh. While berries partially thawed (30 minutes the most), I mixed the egg, brown/white sugars with sour cream and whole wheat flour. Let mix stand while slicing s’berries – cut each in half then sliced vertically. Laid s’berries in a GRAHAM CRACKER unbaked pie shell then covered with mix. Pie shell was full so I put cookie sheet under pie to prevent overflow in oven. Had a problem with the topping – too runny. Added 3 tablespoons of whole wheat flour, 1 tablespoon at a time, stirring after each addition. By the 3rd spoon, mixture resembled course meal. Baked as directed. Three hours after pie cooled on the counter, my tastebuds were begging for a piece to eat. Pie was good and crunchy! A little too sweet for me. Put in the refrigerator overnight and discovered the pie is not as sweet as earlier. Next time I’ll try using Splenda or Apriva sugars. Enjoy!