Sour Cream Pie Food

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 APPLE PIE DELUXE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
• Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
• While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
• After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

SOUR CREAM APPLE PIE

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.

SOUR CREAM PUMPKIN PIE

Steps:

• Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
• While shell chills, put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
• Make filling:
• Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
• Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
• Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
• Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.

RASPBERRY SOUR CREAM PIE

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.

NO FAIL, SOUR CREAM PIE CRUST

Steps:

• Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).

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.

LEMON SOUR CREAM PIE

Steps:

• Crack eggs in a small bowl, beat slightly with a fork and set aside.
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

SOUR CREAM RAISIN PIE

Steps:

• Preheat your oven to 350 °F.
• Place the raisins into a glass 4 cup capacity microwave safe measuring cup. Add in enough water to cover them with an inch of water. Microwave on high, stirring every minute, until the raisins have plumped up. Drain and set the raisins to the side.
• In a large saucepan, combine the sugar, cornstarch, cinnamon, cloves, nutmeg and salt. Stir in the sour cream and cream, whisking the mixture until smooth.
• Cook the mixture, stirring constantly, over medium-high heat until thickened and bubbly. Turn down the heat to medium and cook for another 2-3 minutes, stirring continously, then remove from the heat.
• Temper the eggs by rapidly stirring a small amount of the hot filling into the beaten egg yolks. Once done, beat the egg mixture into the pot, stirring constantly.
• Place back on the burner and bring to a gentle boil, stirring constantly, and cook for 2 minutes, until nice and thickened. Remove from the heat.
• Stir in the raisins then pour into the pie shell.
• For the meringue, in a medium bowl beat the egg whites, cream of tartar and salt on medium speed until soft peaks form.
• Gradually beat in the brown sugar on high until stiff peaks form.
• Spread the meringue in an even layer over the hot filling, sealing the edge to the crust to prevent a soggy meringue later.
• Bake the pie in the preheated oven for 15 minutes or until the meringue is a deep golden brown.
• Remove and cool on a wire rack for an hour, then place into the refrigerator for 2 hours before serving.
• Slice and serve.

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.