Sour Cream Pie Recipes

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SOUR CREAM LEMON PIE



Sour Cream Lemon Pie image

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

1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
2 cups milk
½ cup sour cream
3 egg yolks
¼ cup butter
1 ½ teaspoons lemon zest
¼ cup lemon juice
1 (9 inch) pie crust, baked

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

EASY SOUR CREAM RAISIN PIE



Easy Sour Cream Raisin Pie image

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

1 (9 inch) unbaked pie crust
2 eggs
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup raisins

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

NO FAIL, SOUR CREAM PIE CRUST



No Fail, Sour Cream Pie Crust image

It's the easiest, flakiest homemade pie crust EVER! No machine required for this longtime reader favorite, a buttery pie and pastry crust recipe anyone can make.

Provided by Elise Bauer

Categories     Dessert     Baking

Time 1h20m

Number Of Ingredients 5

2 cups (280 g) all purpose flour
1 teaspoon of salt (skip if using salted butter)
2 teaspoons of sugar (for sweet recipes, otherwise skip)
2 sticks unsalted butter (1 cup, 8 ounces, 225 g) cubed
1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)

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).

Nutrition Facts : Calories 2893 kcal, Carbohydrate 227 g, Cholesterol 552 mg, Fiber 8 g, Protein 34 g, SaturatedFat 126 g, Sodium 2392 mg, Sugar 13 g, Fat 207 g, ServingSize Makes dough for 2 single crusts, or 1 double crust, UnsaturatedFat 0 g

SOUR CREAM PIE



Sour Cream Pie image

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

1/2 cup sugar
2 eggs
1 tablespoon flour
1 teaspoon almond extract
1 cup sour cream
1 cup dried craisins
1 pie crust, unbaked
whipped cream (optional)

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



Sour Cream Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 teaspoon salt
1/2 cup (8 tablespoons) cold vegetable shortening
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
4 pounds assorted apples (such as Granny Smith and Gala)
2/3 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1/8 teaspoon salt
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2/3 cup sour cream
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
1/2 teaspoon apple pie spice
1 large egg, lightly beaten

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



Sour Cream Pumpkin Pie image

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

All-butter pastry dough
1 1/2 cups sour cream (not reduced-fat)
1 1/2 cups canned solid-pack pumpkin (13 oz)
3 large eggs, separated
1 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Accompaniment: lightly sweetened whipped cream
Special Equipment
pie weights or raw rice; an instant-read thermometer

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.

BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

Categories     Nut     Dessert     Bake     Kid-Friendly     Blueberry     Summer     Sour Cream     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 19

CRUST
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
FILLING
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
TOPPING
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

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.

LEMON-SOUR CREAM PIE



Lemon-Sour Cream Pie image

Request: "A co-worker of mine would like to get the recipe for Sour Cream Lemon Pie that was prepared by the Orchards' Restaurants here in northern Minnesota. Thank you."

Provided by Mary Lord

Categories     Pie

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 9

3 1/2 tablespoons cornstarch
1 cup sugar
1/4 cup butter
1 cup sour cream
1 tablespoon lemon, rind of
1/2 cup lemon juice
3 egg yolks, beaten
1 cup milk
1 cup heavy cream, whipped

Steps:

  • In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk.
  • Cook on medium heat until thick, stirring constantly.
  • Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
  • Cover with whipped cream.
  • Store in refrigerator.
  • "From Simple Meals (Lively50)" - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 360.8, Fat 25.1, SaturatedFat 15.1, Cholesterol 137.5, Sodium 103.4, Carbohydrate 32.6, Fiber 0.2, Sugar 26.4, Protein 3.2

GRANDMA'S SOUR CREAM RAISIN PIE



Grandma's Sour Cream Raisin Pie image

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

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup 2% milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon salt
6 tablespoons sugar

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.

APPLE-SOUR CREAM CRUMB PIE



Apple-Sour Cream Crumb Pie image

After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential before slicing and serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h20m

Number Of Ingredients 20

1 2/3 cups all-purpose flour, plus more for surface
3/4 teaspoon salt
3/4 teaspoon granulated sugar
1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/3 cup ice water
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 cup walnuts, coarsely chopped
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
16 ounces sour cream
2 eggs, room temperature, lightly beaten
2 teaspoons pure vanilla extract
6 Golden Delicious apples (about 2 1/2 pounds), peeled, cored, and sliced into 1/4-inch wedges

Steps:

  • Make the pie dough: Combine flour, salt, and granulated sugar in a food processor, and pulse to blend. Add butter, pulsing until pea-size clumps form. With machine running, add water, 1 tablespoon at a time, until mixture just comes together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 45 minutes.
  • Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
  • Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
  • Preheat oven to 450 degrees with 2 racks in lower third.
  • Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Add apples, tossing to coat. Place apple mixture in crust.
  • Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
  • Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.

SOUR CREAM-RAISIN PIE



Sour Cream-Raisin Pie image

Try this version of an all-time favorite sour cream-raisin pie that was a 2010 State Fair Pie Contest winner.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 8

Number Of Ingredients 15

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup raisins
1 1/4 cups water
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 egg yolks
1 cup sour cream
2 tablespoons margarine or butter, softened
1 cup chopped walnuts or pecans
1 teaspoon vanilla
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1 teaspoon vanilla, if desired

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
  • In 1-quart saucepan, heat raisins and water to boiling; reduce heat and simmer for 5 minutes. Drain; set aside.
  • In 2-quart saucepan, mix 1 cup sugar, the flour and salt. In bowl, beat egg yolks, sour cream and margarine. Add to sugar mixture in pan. Cook over low heat about 15 minutes or until thick. Remove from heat. Add drained raisins, nuts and 1 teaspoon vanilla. Pour into baked pie shell.
  • In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add 1/3 cup sugar, beating until mixture forms stiff peaks. Add 1 teaspoon vanilla. Spoon meringue over filling; spread to edge of crust.
  • Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F about 12 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 630, Carbohydrate 77 g, Cholesterol 105 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 45 g, TransFat 0 g

SOUR CREAM-LEMON PIE



Sour Cream-Lemon Pie image

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

Dough for single-crust pie
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

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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From fearlessfresh.com


SOUR CREAM PEACH PIE FROM SCRATCH - TASTE AND TELL
2012-08-20 Bake in the oven for 10 minutes. Remove the weights and the foil and return the crust to the oven for an additional 5 minutes. Remove. Meanwhile, in a large bowl, mix together the sugar, sour cream, egg yolks, flour and almond extract. Fold in the peaches. Pour the filling into the pie crust and return to the oven. Bake for 30 minutes.
From tasteandtellblog.com


SOUR CREAM APPLE PIE RECIPE | MYRECIPES
Advertisement. Step 2. Whisk together sour cream, egg, lemon juice and vanilla. Peel, quarter and core apples, then thinly slice; add slices to sour cream mixture and toss well. Spoon apple mixture into pie shell. Bake pie for 30 minutes, reduce oven temperature to 350°F and bake for 20 minutes. Step 3.
From myrecipes.com


KETO SOUR CREAM RECIPES - THERESCIPES.INFO
567,840 suggested recipes. Low-Carb Cinnamon Sour Cream Donuts Simply So Healthy. ground nutmeg, sea salt, sweetener, large eggs, unsweetened almond milk and 8 more. Low Carb Sour Cream Beef Bake This Gal Cooks. tomato sauce, sliced green onions, lean ground beef, sour cream and 5 more. Low Carb Sour Cream and Chive Dip Step Away From The Carbs.
From therecipes.info


SOUR CREAM AND RAISIN PIE - HUMMINGBIRD THYME
2017-11-26 In a medium saucepan, mix the sour cream, sugar, egg yolks, and flour over medium heat. Stirring constantly, cook until thick, about 5-7 minutes. Add vanilla, salt, drained raisins and walnuts. Stir. Pour into pre-baked shell.
From hummingbirdthyme.com


SOUR CREAM PEACH PIE - OH SWEET BASIL
2015-08-23 Heat the oven to 400 degrees. Lay the pie crust in your pie pan and crimp the edges. In a large bowl, whisk together the yolks until light in color. Add the flour, salt, sugar, nutmeg and cinnamon. Whisk until smooth then add the sour cream and vanilla and stir until evenly combined. Fold in 3 cups of the peaches and dump into the pie.
From ohsweetbasil.com


FLAKY SOUR CREAM PIE CRUST - SERENA BAKES SIMPLY FROM SCRATCH
2013-07-07 Add remaining 1/2 cup butter, and cut into flour butter mixture, until the size of peas. Combine sugar and sour cream. Slowly drizzle sour cream mixture over flour mixture, while tossing to coat evenly. Add water 1 teaspoon at a time if needed, until dough holds together. Divide dough into 2, and wrap in plastic wrap.
From serenabakessimplyfromscratch.com


SOUR CREAM CUSTARD PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SOUR CREAM RAISIN PIE - AN IRRESISTIBLE EASY CUSTARD PIE RECIPE
2018-10-23 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 ...
From boulderlocavore.com


SOUR CREAM RAISIN PIE - HOT ROD'S RECIPES
2020-12-13 Instructions. Partially bake and the pie shell according to the directions on the package. Let cool on a rack before filling. Preheat oven to 425°F. In a mixing bowl, beat the eggs and sugar until light and fluffy. Add the sour cream, cinnamon, nutmeg, salt, raisins, lemon zest and lemon juice, mixing until well blended.
From hotrodsrecipes.com


SOUR CREAM RAISIN PIE » AMISH 365
2013-11-14 1 cup thick sour cream. 3 eggs, slightly beaten. 2 cups raisins, ground. 1 unbaked pie shell. Instructions. Combine all ingredients and turn into uncooked pie shell. Bake in hot, 450 degree oven 15 minutes, and then reduce to 350 degrees for 30 minutes. Wordpress Recipe Plugin by EasyRecipe. #version#.
From amish365.com


ENFIELD SHAKER SOUR CREAM PIE RECIPE
To sour cream, add egg yolks and butter and flavoring. Stir into dry mixture and mix lightly, but thoroughly. Pour into an unbaked pie shell. Bake 10 minutes at 425° F., then reduce heat to 375° F. Bake about 20 minutes or until custard is firm and knife comes out clean when inserted in middle. Top with meringue made of beaten egg whites.
From shakermuseum.org


SOUR CREAM PEACH PIE – LIKE MOTHER, LIKE DAUGHTER
2021-11-05 In a large bowl, mix together the sugar, sour cream, egg yolks, flour, vanilla, and salt. Stir them together until nice and smooth. Add half of your sliced peaches into the bottom of the prepared pie crust, then pour half of your custard over the top. Repeat with the remaining peaches and the rest of the custard.
From lmld.org


SOUR CREAM LEMON PIE - BUNNY'S WARM OVEN
2018-07-02 As soon as it starts to boil, take it off the heat, add the butter. Stir until the butter is full incorporated into the filling. Let cool 10 minutes in the pan, add the sour cream. Stir until fully incorporated. Pour the filling into the baked pie shell. Refrigerate until firm, at least 3 hours. Garnish with whipped cream and serve.
From bunnyswarmoven.net


BLUEBERRY SOUR CREAM PIE - BELLE OF THE KITCHEN
2016-07-19 Preheat oven to 400 degrees F. Prepare pie crust by covering the crust's edges with foil. This will help to keep the edges from getting too brown. To make the filling, combine sugar and flour together in a medium sized mixing bowl. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes.
From belleofthekitchen.com


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