Recipe: Mulberry Cream Pie (using sour cream)

Mulberry Cream Pie

1 cup sugar
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/3 cup sour cream
1 tsp vanilla extract
3 cup fresh or frozen mulberries, thawed
1 unbaked basic pastry shell
TOPPING:
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
3 tbsp butter or margarine, softened
GARNISHES (optional):
whipped cream
fresh mulberries
fresh mint leaves

Combine first 5 ingredients in a large bowl, stirring until smooth. Fold in Mulberries. Spoon into pastry shell.

Bake pie at 400 for 30 to 35 minutes or until center of pie appears set.

Combine 1/3 cup flour and next 3 ingredients; sprinkle over hot pie.

Bake at 400 for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary.

Garnish, if desired.

Makes 1 (9-inch) pie