Sour Cream Fruit Pie Food

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SHIRLEY CORRIHER'S SOUR CREAM PIE CRUST - EASY! FLAKY!



Shirley Corriher's Sour Cream Pie Crust - EASY! Flaky! image

try this for an easier, successful flaky pie crust for fruit pies -- from the author of the cookbook, Cookwise

Provided by carrie sheridan

Categories     Dessert

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

2 1/2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 lb kerry irish gold butter, cut into 1/2 inch cubes
8 ounces sour cream
1 -2 tablespoon cold milk (optional)

Steps:

  • In a medium mixing bowl, whisk the flour, sugar and salt to combine.
  • Add the butter to the flour mixture and toss to coat.
  • Put the bowl in the freezer for 10 minutes.
  • Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces. Using your hands or a bench scraper, gather the mixture together and then roll over it again with a rolling pin.
  • Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
  • Turn the mixture back onto the counter and roll and scrape it together three more times. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Shape the dough into a ball. If the dough isn't moist enough to hold its shape, add 1-2 T of cold milk.
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
  • When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
  • bake.

Nutrition Facts : Calories 409.4, Fat 29.3, SaturatedFat 18.1, Cholesterol 76.5, Sodium 372.7, Carbohydrate 32.3, Fiber 1.1, Sugar 2.7, Protein 4.9

SOUR CREAM PIE



Sour Cream Pie image

A twist on a traditional favorite. The dried cranberries add color and make it perfect for a holiday table.

Provided by Susie D

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup sugar
2 eggs
1 tablespoon flour
1 teaspoon almond extract
1 cup sour cream
1 cup dried craisins
1 pie crust, unbaked
whipped cream (optional)

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.

RASPBERRY SOUR CREAM PIE



Raspberry Sour Cream Pie image

A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.

Provided by Cathy M.

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h

Yield 16

Number Of Ingredients 12

2 (9 inch) unbaked pie crusts
2 eggs
1 ⅓ cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
⅓ cup all-purpose flour
3 cups raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped walnuts
¼ cup butter, chilled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
  • Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
  • While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
  • Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 36.1 g, Cholesterol 39.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 167.4 mg, Sugar 18.2 g

PEACH-BERRY SOUR CREAM PIE



Peach-Berry Sour Cream Pie image

Sour cream makes for a delicious tangy custard, loaded with chunks of peaches and fresh berries in this quick and simple summer pie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup sour cream
1/4 cup heavy cream
3 large eggs
2/3 cup sugar
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Pinch of salt
3 tablespoons all-purpose flour
2 peaches, pitted and chopped
1 cup mixed berries
1 9-inch store-bought graham cracker crust

Steps:

  • Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
  • Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
  • Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

SOUR CREAM RASPBERRY PIE



Sour Cream Raspberry Pie image

Make and share this Sour Cream Raspberry Pie recipe from Food.com.

Provided by laustin

Categories     Pie

Time 1h14m

Yield 8-10 serving(s)

Number Of Ingredients 7

5 -6 cups raspberries (Have used mixed fruit and blueberries also)
1/3 cup flour
1 1/4 cups white sugar
1 cup sour cream
1/2 cup brown sugar
1/2 cup flour
1/2 cup butter

Steps:

  • Combine fruit, flour, white sugar and sour cream ingredients and put in uncooked pieshell(10").
  • Mix Brown sugar, flour and butter ingredients till crumbly then put on top of fruit.
  • Bake at 450 for 15 minutes then at 50 minutes till set(frozen berries take longer).

Nutrition Facts : Calories 423.4, Fat 18.2, SaturatedFat 11.1, Cholesterol 43.1, Sodium 103.3, Carbohydrate 65, Fiber 5.3, Sugar 47.9, Protein 3.3

FRUIT COCKTAIL CREAM PIE



Fruit Cocktail Cream Pie image

1st place winner submitted by Mindi Shipman. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     < 60 Mins

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 cups graham cracker crumbs
1/3 margarine, melted
1/4 cup sugar
2 cups sour cream
2/3 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon vanilla
15 1/4 ounces fruit cocktail, drained

Steps:

  • Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes.
  • Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
  • Bake at 350 for 25 minutes. Let cool and chill.
  • Just before serving, garnish with reserved fruit.

Nutrition Facts : Calories 333.4, Fat 14.2, SaturatedFat 7.8, Cholesterol 25.3, Sodium 160.9, Carbohydrate 49.8, Fiber 1.2, Sugar 37.2, Protein 3.5

BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

Make and share this Blueberry Sour Cream Pie recipe from Food.com.

Provided by TGirl

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 unbaked pie crust
3/4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups blueberries (fresh or frozen)
3 tablespoons flour
2 tablespoons sugar
1 1/2 tablespoons butter
3 tablespoons finely chopped pecans

Steps:

  • Mix sugar and flour together in bowl.
  • Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
  • Fold in blueberries.
  • Pour into pie crust, and bake at 400F for 25 minutes.
  • (May need to adjust temperature and time for frozen berries).
  • Meanwhile, combine topping ingredients.
  • Remove pie from oven after the 25 minutes, and sprinkle on topping.
  • Return pie to oven and bake 10 minutes more.
  • Chill before serving.

BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

Categories     Nut     Dessert     Bake     Kid-Friendly     Blueberry     Summer     Sour Cream     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 19

CRUST
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
FILLING
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
TOPPING
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

Steps:

  • FOR CRUST:
  • Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
  • Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
  • FOR FILLING:
  • Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
  • FOR TOPPING:
  • Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.

SOUR CREAM FRUIT PIE



Sour cream fruit pie image

Make and share this Sour cream fruit pie recipe from Food.com.

Provided by Danielle Michalski

Categories     Pie

Time 5h

Yield 8 serving(s)

Number Of Ingredients 8

1 9-inch graham cracker crust
2 cups sour cream
1 cup white sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
3 eggs, beaten
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) .
  • Crumble cookies into a 9x9 inch pan and set aside .
  • In a medium bowl, whip cream and set aside .
  • In a large bowl, mix together sour cream, sugar, salt, and flour .
  • Add eggs and vanilla; stir until thoroughly combined .
  • Pour mixture into graham cracker crust.
  • Bake in preheated oven for 40-45 minutes , until firm .
  • Spoon pie filling over top immediately .
  • Allow to cool slightly, then refrigerate at least 4 hours before serving .

Nutrition Facts : Calories 492.3, Fat 21.4, SaturatedFat 9.7, Cholesterol 104.6, Sodium 313.5, Carbohydrate 70.1, Fiber 1, Sugar 36.7, Protein 6

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