This filling, which has a pleasant tartness, bakes up like a firm custard. The pie is at its best when served slightly warm. If it’s been in the refrigerator, 20 seconds in the microwave is all it takes to warm up a slice for that just-baked sensation.

　　

Ingredients

makes one 9-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), parbaked

　　

Filling

2 eggs, at room temperature

　　2 cups sour cream, at room temperature

　　1/3 cup all-purpose flour

　　1/4 cup sugar

　　1/2 teaspoon vanilla extract

　　1/2 teaspoon grated orange zest

　　Pinch of salt

　　1 pound fresh strawberries, sliced

　　

Streusel topping

3 tablespoons all-purpose flour

　　2 tablespoons brown sugar

　　1 tablespoon unsalted butter, melted

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

To make the filling, whisk the eggs until frothy. Add the sour cream, flour, sugar, vanilla, orange zest, and salt and whisk until completely blended.

　　

Step 3

Spread the strawberries in the crust in an even layer and pour the filling over them.

　　

Step 4

To make the topping, combine the flour, brown sugar, and butter in a small bowl and mix thoroughly. Sprinkle the streusel evenly over the filling.

　　

Step 5

Bake for 50 to 55 minutes, using pie shields or foil if the crust is overbrowning, until the top puffs up slightly and the filling is set but springy. The filling won’t brown. Cool to room temperature on a wire rack, about 30 minutes, or serve slightly warm.

　　Mrs. Rowe's Little Book of Southern Pies