This is an old-fashioned, sweet and tangy Sour Cream Brown Sugar Pie. Serve it with a fruit compote, or lightly sweetened whipped cream and you’ll be treated to one of the simple pleasures that are far too rare these days.
- raw pie pastry (enough to line one 9‑inch pie pan)
- 1 ½ cup dark brown sugar (packed)
- ¼ cup finely ground cornmeal
- ½ teaspoon kosher salt
- 1 cup sour cream (at room temperature)
- 4 tablespoon unsalted butter (melted and cooled to room temperature)
- 1 teaspoon vanilla extract
- 3 large eggs (at room temperature)
- fruit compote (as topping, optional)
Set the oven rack to the middle position and preheat the oven to 400ºF.
On a lightly floured surface, roll the dough out to a 12-inch circle, about ⅛‑inch thick. Carefully transfer the dough to a 9‑inch pie plate and gently press it up the sides. Drape any excess crust over the edge, then fold under and crimp decoratively. Use a fork to prick holes in the bottom of the dough. Chill for at least twenty minutes.
Line the chilled pie pan with parchment or foil and fill with dried beans or pie weights. Bake for 8 to 10 minutes. Carefully remove the weights and parchment or foil, then continue baking for another 5 to 8 minutes, or until the crust is dry and pale-colored. Remove from the oven and set aside on a rimmed baking sheet to cool. Lower the oven temperature to 350ºF.
Meanwhile, in a medium bowl combine the brown sugar, cornmeal, and salt. Set aside.
In a separate large bowl mix the sour cream, melted butter, and vanilla together until no lumps appear. Whisk in the eggs, one at a time, until well combined.
Add the dry ingredients into the wet ingredients and stir vigorously until the brown sugar is dissolved. Pour the mixture through a fine-mesh sieve into the partially baked pie shell.
Transfer the pie, on its baking sheet, to the 350ºF oven. Bake until the custard is barely set and a little puffy, about 45 minutes. Serve warm (not hot) or at room temperature with a scoop of fruit compote (if using) on the top of each slice.