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
GRANDMA'S SOUR CREAM RAISIN PIE
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
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.
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.
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 LEMON PIE
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
SOUR CREAM CRANBERRY PIE
Reminiscent of the famous Amish pie with sour cream and raisins, this pie using dried cranberries has a tarter, more sophisticated flavor.
Provided by Sivadmil
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 450 deg F.
- Prepare and bake pie crust as directed on package for one-crust baked shell using 9 inch pie pan.
- Cool 30 minutes or until completely cooled.
- Reduce oven temperature to 400 deg F.
- During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well/ Stir in all remaining filling ingredients (sour cream to cranberries).
- Bring to a boil, stirring constantly.
- Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly.
- Remove from heat; cool 5 minutes.
- Meanwhile, in large bowl; beat egg whites and cream of tartar until foamy.
- Gradually beat in 1/4 cup sugar until stiff peaks form.
- Beat in vanilla.
- Pour hot filling into cooled baked shell.
- Spoon meringue over filling sealing to edge of crust to prevent shrinking or weeping.
- Bake at 400 deg F for 8 to 10 minutes or until light golden brown.
- Cool on wire rack for at least 45 minutes or until slightly cooled.
- Serve immediately, or refrigerate until serving time.
- Store in refrigerator.
NO-BAKE PINEAPPLE SOUR CREAM PIE
Canned pineapple and instant pudding make it a snap to prepare this no-bake pie that gets its richness from a container of sour cream.-Mrs. Jaye Bloomer, Canoga Park, California
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the dry pudding mix and sour cream. Stir in pineapple. Spread into crust. Cover and refrigerate for 3 hours or until set. Serve with whipped cream if desired.
Nutrition Facts : Calories 292 calories, Fat 15g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY SOUR CREAM PIE
Categories Nut Dessert Bake Kid-Friendly Blueberry Summer Sour Cream Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 19
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 PEACH PIE
This recipe is from Farm Journal's Complete Pie Cookbook. I purchased the book in 1970 when I moved into my first apartment after college. In 1972 I made this for my husband and it quickly became his birthday dessert. I just made this pie for friends that came to visit from the State of Washington and they loved it too. Can be made with canned peaches BUT I only use fresh! I make the pie crust the day before and have it chilling in the refrigerator ready to be rolled out.
Provided by Kathy in Dearborn
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Spread peaches in pastry-lined 9" pie pan. Combine sugar (RESERVING 2 Tablespoons), flour, salt, and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents.
- Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
- Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.
SOUR CREAM PUMPKIN PIE
Categories Dessert Bake Thanksgiving Pumpkin Fall Winter Cinnamon Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
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.
SOUR CREAM RAISIN PIE
This pie was made by my Grandmother and the recipe was passed to me by my Mother. This pie is delicious and always brings back fond memories when I make it.
Provided by CeeDee
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook all filling ingredients in sauce pan on top of stove until mixture thickens and foam disappears.
- Use a large pan for this as the vinegar and soda will foam up.
- Turn into unbaked pie crust and top with second crust.
- Brush top with milk and cut slits to vent.
- Bake at 425 degrees for 20 min and then reduce oven temp to 350 degrees and bake for another 20 to 30 minutes or until brown.
Nutrition Facts : Calories 662.7, Fat 27.2, SaturatedFat 11.3, Cholesterol 25.3, Sodium 445.7, Carbohydrate 103.5, Fiber 3.2, Sugar 71.6, Protein 5.9
TOMATO PIE WITH SOUR CREAM CRUST
This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.
Provided by Andrea Bemis
Categories HarperCollins Pie Tart Summer Tomato Basil Parsley Thyme Bake Tree Nut Free Peanut Free Soy Free Vegetarian Dinner Lunch Brunch
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375°F.
- Make the crust:
- In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
- In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
- Make the filling:
- In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
- Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
- In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
- Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
- On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
- Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
- Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
- Note
- Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.
SOUR CREAM APPLE PIE DELUXE
This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference.
Provided by phebesue75
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 48.1 g, Cholesterol 51.2 mg, Fat 20 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 218.5 mg, Sugar 30.1 g
SOUR CREAM APPLE PIE
Categories Dessert Bake Thanksgiving Apple Chill Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pie
Number Of Ingredients 15
Steps:
- Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.
- Make the topping:
- In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.
- Make the filling:
- In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
- Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.
SOUR CREAM APPLE PIE
Categories Fruit Dessert Bake Thanksgiving Apple Fall Cinnamon Sour Cream Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Chill shell 30 minutes.
- While shell chills, put oven rack in middle position and preheat oven to 400°F.
- Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
- Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
- While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
- Remove pie from oven and increase oven temperature to 400°F. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes. Cool pie on a rack at least 45 minutes. Serve warm or at room temperature.
AMISH SOUR CREAM APPLE PIE
I found this recipe in my files. I dont remember where I got it, but it's good. I love the simplicity of the recipe.
Provided by Miss Annie
Categories Pie
Time 1h5m
Yield 1 Pie
Number Of Ingredients 12
Steps:
- Beat sour cream and egg together.
- Add flour, sugar, salt and vanilla.
- Mix until smooth.
- Stir in apples.
- Bake at 400 degrees for 25 minutes.
- Mix the crumb topping ingredients until crumbly.
- Remove pie from oven and spread with crumb topping.
- Bake 20 more minutes.
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
SOUR CREAM-LEMON PIE
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
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