Add seasonal berries or fruit to the sour cream filling of this open pie — apricots, plums, apples, pears, cherries, currants, and more.
Ingredients: flour — 250 g + for dusting; 30% sour cream — 500 g; eggs — 5; sugar — 225 g; butter — 150 g + for greasing; baking powder — 5 g.
Beat the softened butter with 100 g sugar in a mixer until fluffy. Add 1 egg and the baking powder, then gradually mix in the flour until you have a soft dough. Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C (350°F). Roll the dough into a sheet and press it into a greased and floured baking pan, covering the bottom and sides.
Whisk together 4 eggs, 125 g sugar, and the sour cream until smooth. Pour the filling over the crust and spread it evenly.
Bake the pie for 40 minutes, until the filling is set and thickened.
Life Hack
You can substitute baking powder with baking soda. There’s no need to neutralize the soda with vinegar, because the sour cream in the filling provides the acid that activates the soda and produces the leavening reaction. Baking powder, by contrast, already contains both baking soda and an acidic component (for example, cream of tartar), so it doesn’t need a separate acid.
