Mimis Sour Cream Pie Food

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

MINI ONION BACON PIES RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C).
• Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
• Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
• Mix eggs, sour cream, and milk. Season with salt and pepper.
• Add the onion-pumpkin-bacon mixture into the cups.
• Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
• Cover edges and decoration with egg wash.
• Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
• Enjoy!

EASY SOUR CREAM RAISIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
• Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

SOUR CREAM LEMON PIE

Steps:

• In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
• Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
• Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

MIMI'S SOUR CREAM TWISTS

Steps:

• Heat sour cream to lukewarm and cool some.
• Mix yeast and 1/4 cup warm water to proof.
• Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
• Gradually add the other 2 cups flour--mixing well.
• Rise once till doubled.
• On a floured board roll into a 6"x24" rectangle.
• Brush with the second 2 tablespoons soft butter.
• Mix the filling together and spread over half of the rectangle.
• Fold over the other half of the dough--lengthwise.
• Cut 24 1" strips.
• Twist and place on a greased sheet.
• Let rise till doubled.
• Bake at 375 degrees for 12-15 minutes, but don't overbake.
• Remove from baking sheet and drizzle glaze over them.

MIMI'S DOWN EAST BLUEBERRY PIE

Steps:

• Line an 8" pie plate with crust.
• Pour in the blueberries.
• Mix together the rest of the ingredients and scatter over the blueberries.
• Dot with pieces of the butter.
• Put the top crust on.
• Bake at 450 dgrees for 10 minutes; then reduce to 350 degrees and continue baking for another 35-40 minutes or till done.

SOUR CREAM PIE

Steps:

• Preheat oven to 450 degrees.
• Beat eggs until light & fluffy.
• Add sugar, flour, almond extract. Mix well.
• Fold in sour cream & craisins.
• Pour into pie shell.
• Place on baking sheet & put into oven. Bake at 450 degrees for 10 minutes. Reduce oven temp to 350 degrees and bake for 25 minutes. Pie should be lightly browned and set in the middle. It will still "jiggle" slightly and will firm as it cools.
• Cool, cut into wedges, and serve with a dollop of whipped cream.
• Note: I have also subbed dried apricots (finely diced)for the craisins and added 1/4 teaspoon of nutmeg for a different pie.

MIMI'S SOUR CREAM PIE

Steps:

• Beat eggs until smooth.
• Add softened cream cheese, sugar and 1 tsp.
• vanilla.
• Pour into graham cracker crust (graham crackers mixed with melted butter or store bought).
• Bake at 325 degrees for about 25 minutes or until it doesn't shake.
• Cool 5 minutes Combine the sour cream, sugar and 1 tsp.
• vanilla.
• Pour on top of cooled pie.
• Bake for another 5 minutes.
• Refrigerate for up to 4 hours.

MIMI'S SOUR CREAM COFFEE CAKE

Steps:

• Cream the butter and sugar till light and fluffy.
• Add the eggs.
• Add the rest of the ingredients and beat till light and fluffy.
• Grease a 9x13 pan and spread one-half of the mixture in the bottom (see note below).
• Add half of the topping.
• Add the rest of the batter and spread carefully.
• Sprinkle the rest of the topping on top.
• Bake 350 degrees for about 25-30 minutes----for two bread pans you will need more time---about 30-40 minutes.
• NOTE: If you do it in a bread pan, put one-third of the batter in the bottom of the pan, then one-third of the cinnamon mixture and so on until you have three layers. Yummmmy!

PEACH PIE WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
• Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
• Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
• Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
• Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
• Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.