If it's not summer, I use canned peaches, pears, etc. Mix the sour cream and dry pudding together. Put the mixture into the pie shell. Cut up the fruit and get creative arranging it on the top of the pie. Cover and refrigerate 1 to 2 hours before serving.
Leftover custard makes a great dip for fruit.
Add to mixture. Form into small cakes and bake. 350 degrees for 40 min. Place crumbs on top and press some of the crumbs into the liquid with finger. Bake at 375 degrees for 40 to 45 min.