Sour Cream Date Pie Recipes

SOUR CREAM LEMON PIE

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.

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.

TOMATO PIE WITH SOUR CREAM CRUST

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 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.

SOUR CREAM RAISIN PIE

Steps:

• Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
• Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
• Place pie shell in the heated oven and cook for 10 minutes.
• In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
• Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
• Spoon the filling into the pre-baked pie crust. Place the pie on a baking sheet, and into the oven. Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
• Allow pie to cool on a cooling rack until room temperature. Serve at room temperature or chilled. If desired, add whipped cream prior to serving.

DATE SOUR CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Filling: Combine sour cream, 3/4 cup sugar, cornstarch, yolks and cinnamon in a heavy saucepan; cook until thick, stirring continously. Stir in dates, then remove from heat and let stand for 15 minutes, or until dates are softened. Add vanilla and walnuts to mixture; pour into pie shell.
• To Make Meringue: In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Bake in preheated oven for 10 minutes, or until meringue is lightly browned.

SOUR CREAM DATE PIE

Steps:

• Combine sour cream, sugar, salt, nutmeg, eggs, and brandy.
• Beat until smooth.
• Add the dates and nuts and blend well.
• Pour into pie shell.
• Bake in a 425 degree F.
• oven for 10 minutes, then reduce heat to 325 degrees F.
• and continue baking for 25 minutes, or until firm.

DATE CREAM PIE

Steps:

• Gather the ingredients.
• Cut the dates into quarters.
• Transfer the cut-up dates to a medium saucepan. Cover the dates with water and place the pan over medium heat.
• Bring to a boil, reduce the heat to low, and cover the pan. Simmer until the dates are very tender.
• In a bowl, combine the milk, sugar, salt, and flour; add to date mixture and then add beaten egg.
• Cook the mixture until thickened, stirring constantly. Remove from the heat and set on a rack to cool completely.
• Pour the cooled filling into the baked pastry shell . When the filling is firm, cover with the whipped cream.
• Gather the ingredients.
• In a mixing bowl with an electric mixer, beat the whipping cream until soft.
• Beat in the sifted confectioners' sugar and vanilla extract and continue beating until stiff.
• Spread over the cooled pie filling.
• Serve and enjoy.