Strawberry Sour Cream Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), parbaked
• 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
• 3 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, melted

1. Preheat the oven to 350F.
2. To make the filling, whisk the eggs until frothy.
3. Add the sour cream, flour, sugar, vanilla, orange zest, and salt and whisk until completely blended.
4. Spread the strawberries in the crust in an even layer and pour the filling over them.
5. To make the topping, combine the flour, brown sugar, and butter in a small bowl and mix thoroughly.
6. Sprinkle the streusel evenly over the filling.
7. 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.
8. The filling wont brown.
9. Cool to room temperature on a wire rack, about 30 minutes, or serve slightly warm.

pie pastry, eggs, sour cream, flour, sugar, vanilla, orange zest, salt, fresh strawberries, allpurpose, brown sugar, unsalted butter

Taken from www.epicurious.com/recipes/food/views/strawberry-sour-cream-pie-390096 (may not work)