SOUR CREAM APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake.
- Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes.
- Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
RASPBERRY SOUR CREAM PIE
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
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
EASY SOUR CREAM RAISIN PIE
This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.
Provided by Christine
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 48.7 g, Cholesterol 47.3 mg, Fat 15.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 265.3 mg, Sugar 32.3 g
SOUR CREAM FRUIT PIE
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
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
SOUR CREAM PIE
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
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.
PEACH-BERRY SOUR CREAM PIE
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
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 RAISIN PIE II
This is a very old pie commonly found in the Midwest. Although most recipes call for dark raisins, this one uses sultanas ( golden raisins). Use real maple syrup for the right consistency ( Grade B if you can get it). Best to use sour cream that is not low fat or fat free.
Provided by Kevin Ryan
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F ( 190 degrees C).
- Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
- Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.
Nutrition Facts : Calories 425 calories, Carbohydrate 47.3 g, Cholesterol 151 mg, Fat 24.4 g, Fiber 1.9 g, Protein 6.4 g, SaturatedFat 10.9 g, Sodium 191.3 mg, Sugar 26 g
SOUR CREAM RAISIN PIE IV
This is a pie I used to make when I worked at the Downing Hotel Coffee Shop in Oskaloosa, Iowa. The hotel and coffee shop are no longer there, but their famous pies live on!
Provided by Phyllis Bartlow
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
- In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
- In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
- Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.
Nutrition Facts : Calories 418.5 calories, Carbohydrate 69.2 g, Cholesterol 110 mg, Fat 15.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 7.1 g, Sodium 191.7 mg, Sugar 53.9 g
SOUR CREAM TOPPING
Our home economist use this sweet and tangy Sour Cream Topping to complement the Raspberry Sauce also found in Recipe finder.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1/2 cup.
Number Of Ingredients 2
Steps:
- In a small bowl, combine sour cream and confectioners' sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
SOUR CREAM PIE CRUST
Make and share this Sour Cream Pie Crust recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 15m
Yield 2 single crusts
Number Of Ingredients 5
Steps:
- In a large bowl sift together flour and salt.
- Cut in the butter until mixture resembles cornmeal.
- In a small bowl mix the egg and sour cream together.
- Add this to the flour mixture and work it in quickly until dough forms a ball.
- Divide in half, wrap in plastic and chill for 1 hour.
FRUIT AND CREAM PIE II
A large pie with 2 types of fruit and a sour cream topping. Any combination of fruit fillings may be used in this pie. Apple, blueberry, peach or cherries all work well.
Provided by SHASTASPEN
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
- Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
- Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 44.9 g, Cholesterol 48.2 mg, Fat 21.3 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 7.2 g, Sodium 247.7 mg, Sugar 15.5 g
FRUIT COCKTAIL CREAM PIE
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
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
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