Sour Cream Elderberry Pie Recipes

OLD-FASHIONED ELDERBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll 1 crust into a 12-inch circle; place in a 9-inch pie plate.
• Mix sour cream, sugar, elderberries, flour, and salt together in a bowl. Spoon filling into the crust in the pie plate.
• Roll second crust into a 10-inch circle; cut a few slits in the center to vent steam. Place crust over the filling. Press crusts together to seal; flute edges.
• Bake in the preheated oven until top crust is golden brown, about 45 minutes. Let cool to room temperature before slicing, about 1 hour.

SOUR CREAM ELDERBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place one pie crust in the bottom of a 9-inch pie plate.
• Mix elderberries, sour cream, sugar, flour, and almond extract together gently in a large bowl. Pour into pie crust and spread evenly. Place second pie crust on top; pinch edges to seal. Poke vent holes in the top crust with a sharp knife.
• Bake in the preheated oven until crust is golden brown, about 45 minutes. Cool before serving, about 15 minutes.

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.

BLUEBERRY SOUR CREAM PIE

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 CRANBERRY PIE

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.

BLUEBERRY SOUR CREAM PIE

Steps:

• Mix sugar and flour together in bowl.
• Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
• Fold in blueberries.
• Pour into pie crust, and bake at 400F for 25 minutes.
• (May need to adjust temperature and time for frozen berries).
• Meanwhile, combine topping ingredients.
• Remove pie from oven after the 25 minutes, and sprinkle on topping.
• Return pie to oven and bake 10 minutes more.
• Chill before serving.