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Blackberry Sour Cream Pie

We started a new tradition at our end-of-season Winter Park Lodging Company party a couple of weeks ago. What started out as “witty banter” between Heather and Sarah  in the office about who can make a better pie, turned into the “First Annual Winter Park Lodging Company Pie-Off” at the annual end-of-season bash.

The idea took off with more momentum than any of us expected, and we had about eight pies in the running, although we were dissappointed that Dace, local chef for Wild Horse Gourmet & Catering, ”forgot” about the contest and came to the party empty handed. Sarah made sure we didn’t let him forget, so I’m sure next year he’ll won’t make that mistake again.

So, here is the recipe for my personal favorite of the contest, perfected by Amy, the super-hero of the daunting “spreadsheet” and so much more at Winter Park Lodging Company. Thanks, Amy!

1 (9 inch) unbaked pie shell
1 cup sugar
1 cup sour cream
3 tablespoons flour
1/4 teaspoon salt
16 ounces pkg. fresh or frozen blackberries (thawed)
1/4 cup fine bread crumbs
2 tablespoons flour
1 tablespoon butter or margarine, melted

Place berries in pie shell. Combine one cup sugar, sour cream, flour and salt. Spread sour cream mixture on top. Combine bread crumbs and remaining sugar and butter. Sprinkle on top. Bake at 375 for 40-45 minutes or until done.

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