Cherry Pie Sour Cream Crumb Bars Food

CHERRY PIE SOUR CREAM CRUMB BARS

Steps:

• Preheat oven to 375 degrees and prepare an 8 X 8 square pan by lining with parchment paper and spraying with cooking spray.
• In a food processor, add the pecans and pulse until they become coarse crumbs.
• Make the crust by whisking together in a medium bowl, the flour, brown sugar, pecan crumbs, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
• Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8 X 8 prepared baking pan.
• For the sour cream filling, in a large bowl, mix together the sour cream, sugar, 1 Tbsp flour, egg and vanilla. Pour over the crust in your pan.
• Spoon your fruit filling over the sour cream and gently swirl into sour cream filling with a spoon.
• Sprinkle your reserved 3/4 cup crust over the top and bake for 25 - 28 minutes or until golden brown.
• Cool completely and cut into squares to serve. Store in refrigerator up to 3 days.

SOUR-CHERRY CRUMBLE BARS

Steps:

• Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
• Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.

SOUR CREAM CHERRY PIE

Steps:

• Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.

SOUR CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
• Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

CHERRY-CREAM CRUMBLE PIE

Steps:

• In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400° for 20 minutes., For topping, combine the oats, flour, brown sugar and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover edges of crust to prevent overbrowning. , Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.

SOUR CHERRY CRUMBLE PIE

Steps:

• Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
• For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
• For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
• Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.

SOUR CREAM CHERRY PIE

Steps:

• FOr crust: sift together flour, orange zest and salt.
• Using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas.
• Sprinkle with some of the water,no more than 1 Tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together.
• Press into a ball.
• Wrap dough and chill for 20-30 minutes.
• Roll out on a floured board to 1/8" thickness.
• Place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border.
• Remove pie plate, flip right side up and carefully place pastry into the pie plate.
• Trim and flute the edges decoratively.
• Press the nuts into the bottom of the crust.
• For Filling: In a small bowl, mix pie filling, lemon juice, and orange zest.
• Spoon over the crust.
• Beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer.
• Stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate.
• Bake in a preheated 350 F oven on the lowest rack for 45 minutes, or until crust is brown.
• Let cool on rack, then chill well before serving.