Sour Cream Pie with Blackberries
Description
The pie deserves a place in the culinary notebook. It turns out incredibly tender and fragrant. Almond gives a noble marzipan flavor, blackberry adds piquancy, and together all this is an exquisite, incomparable taste. It can be served with tea or coffee.
Instructions
- 1
Step 1
Toast the almonds in a dry pan until lightly browned, let them cool, and grind them into crumbs.
- 2
Step 2
Beat the softened butter with sugar and vanilla extract until pale and fluffy.
- 3
Step 3
Crack the eggs one at a time, beating each and adding a tablespoon of ground almond.
- 4
Step 4
Add the sour cream and the remaining almonds, and stir.
- 5
Step 5
Add the sifted flour with baking powder and salt and knead a tender dough.
- 6
Step 6
If you have fresh blackberries, simply add them to the batter and stir gently. If you are using frozen berries, it’s best to thaw the larger blackberries and let them drain of juice. Lightly dust the berries with corn starch and only then add them to the batter. I added half straight into the batter, and placed the other half on top of the pie.
- 7
Step 7
Place the dough into the prepared pan and put it in a preheated oven at 200 °C.
- 8
Step 8
Bake the pie for 30–35 minutes, until the crust is golden brown and the edges have pulled away from the pan.
- 9
Step 9
Carefully remove the finished pie onto a rack – it is very soft and tender – and let it cool.
- 10
Step 10
Dust with powdered sugar, garnish with blackberries, and serve with tea.