Door County Cherry Sour Cream Pie Recipes

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SOUR CREAM CHERRY PIE



Sour Cream Cherry Pie image

"If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." -Betty Wingo, Marshall, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3 cups pitted frozen tart cherries, thawed, drained and patted dry
1 unbaked pastry shell (9 inches)
1 tablespoon butter
1-3/4 cups plus 2 tablespoons sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 tablespoon lemon juice

Steps:

  • Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 473 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 285mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.

DOOR COUNTY CHERRY SOUR CREAM PIE



Door County Cherry Sour Cream Pie image

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Number Of Ingredients 14

FILLING:
1 unbaked pie crust
3/4 cup sugar
2 Tbsp flour
1 cup Breakstone's Sour Cream
1 egg, well beaten
1/2 tsp vanilla
1/8 tsp salt
2 cups sour Door County cherries
TOPPING:
1/3 cup butter
1/2 cup sugar
3/4 cup flour
1 tsp cinnamon

Steps:

  • Line 9" pie plate with unbaked pie crust. To make filling: combine sugar, flour, Breakstone's Sour Cream, egg, vanilla and salt. Beat until smooth. Fold in sour cherries and pour filling into crust.
  • Cover crust edges with tin foil and bake at 425°F for 15 minutes. Reduce heat to 325°F and bake for additional 30 minutes. While pie is baking, combine topping ingredients and mix well.
  • Remove foil from crust edges and sprinkle topping evenly over pie filling. Return to oven and bake for additional 20 minutes at 325°F.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SOUR CREAM CHERRY PIE



Sour Cream Cherry Pie image

If you prefer, you may use a prepared pie pastry or subsitute your favorite crust recipe. However, this crust has a unique flavor from the orange zest and the nuts. An unusual pie with a fruity cherry layer topped with a sour cream layer. Adapted from "Best of the Best of Georgia." Pie should be kept in the fridge after baking.

Provided by HeatherFeather

Categories     Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 teaspoon orange zest, finely grated
3/4 teaspoon salt
1/2 cup shortening
3 -6 tablespoons ice water, as needed
2 tablespoons ground almonds
1 (21 ounce) can cherry pie filling
1 tablespoon lemon juice
1 teaspoon orange zest, finely grated
3 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sour cream

Steps:

  • FOr crust: sift together flour, orange zest and salt.
  • Using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas.
  • Sprinkle with some of the water,no more than 1 Tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together.
  • Press into a ball.
  • Wrap dough and chill for 20-30 minutes.
  • Roll out on a floured board to 1/8" thickness.
  • Place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border.
  • Remove pie plate, flip right side up and carefully place pastry into the pie plate.
  • Trim and flute the edges decoratively.
  • Press the nuts into the bottom of the crust.
  • For Filling: In a small bowl, mix pie filling, lemon juice, and orange zest.
  • Spoon over the crust.
  • Beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer.
  • Stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate.
  • Bake in a preheated 350 F oven on the lowest rack for 45 minutes, or until crust is brown.
  • Let cool on rack, then chill well before serving.

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