Pie # 38: Sour Cream Rhubarb Pie

When I was little, this is the first pie I envisioned when anyone said they were “baking a pie.” It has been a family-favorite for as long as I can remember – I was so excited last week when I made it successfully on my own. This tastes wonderful with fresh or frozen rhubarb.

Sour Cream Rhubarb Pie

Recipe handed down from my mother who found it in Blue Ribbon Winners

(Printable version)

Crust:

½ recipe All-Shortening Crust

Filling:

3 tablespoons flour

1 ¼ cups sugar

½ teaspoon salt

1 egg, beaten

1 cup sour cream

1 teaspoon vanilla

½ teaspoon lemon extract

3 cups rhubarb cut into ½-inch pieces

Preheat oven to 400⁰.

In large bowl, combine flour, sugar, and salt. Stir in egg, sour cream, vanilla and lemon extract. Mix well.

Fold in rhubarb; pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350⁰ and bake for 25 minutes. (Meanwhile, prepare crumb topping: combine all topping ingredients in bowl until crumbly.)

Remove pie from oven and sprinkle topping evenly. Bake for 15 more minutes or until topping is browned.

Cool before serving and store in refrigerator.

Pie # 31: Sour Cream - Blackberry Pie

This pie is being added to my "favorites" list immediately after I tell you about it. I've been getting tired of all the custard pies lately and craved some fruit this weekend. I called my mom and offered to empty her freezer. She gave me Boysen Berries. Not my favorite - but at this point, I'll take what I can get! This pie was such a success that it didn't even last 24 hours. I'm currently down to my last piece since I shared at work, the bf's work and with my parents. Make this for yourself and see how wonderful Boysen Berries can be! (Or any other berry you have around your house - fresh or frozen.)

Sour Cream - Blackberry Pie
(Printable Version)

Crust:
All Shortening Crust (1/2 recipe)

Filling:
2 large eggs
2 cups sour cream
3/4 cup sugar
1/3 cup flour
1/2 teaspoon vanilla
1/2 teaspoon grated orange zest (I used lemon instead)
Big pinch of salt
3 cups fresh or frozen berries

Streusel Topping
3 tablespoons flour
2 tablespoons packed brown sugar
1 tablespoon melted butter



Prebake your crust and cool completely.

Whisk eggs in large bowl until frothy. Add sour cream, sugar, flour, vanilla, orange zest, and salt. Whisk again until blended. Spread berries evenly in cooled pie shell. Slowly pour sour cream mixture over the berries.

Make streusel: combine flour and brown sugar in small bowl and mix with fork. Add butter, stirring with fork until topping is crumbly. Sprinkle evenly over the sour cream filling.

Bake at 350 degrees for 35 minutes. (I baked mine for 45 minutes because I used frozen berries.) when done, the filling will puff slightly and will no longer seem liquid-loose. Transfer to wire rack and cool. Serve at room temperature or chill in fridge.

Pie # 9: Peach Cream Pie

I've been a terrible blogger. If you know me on Facebook, however, you should be aware that I have still been baking pies! Finding time to both bake and blog has been difficult. Now that I have the afternoon off and my house is relatively clean, I don't feel guilty about blogging while I enjoy a beer. (No judging.)

Before I delve into this pie, know that it came out of the oven mediocre. I thought this pie recipe would be great because I love, love, love sour-cream rhubarb pie. This Peach Cream has the same basic idea: sour cream with fruit and sugar. The difference, though, is that peaches are already pretty sweet on their own. Since I am a tart pie-lover, this peach edition was too sweet for me.

Recipe from Taste of Home: Baking Classics. (Printable version)
Crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup cold butter

Filling:
4 cups sliced peaches (I prefer more fruit in my pie so I used about 5-6 cups)
1 cup sugar (divided)
2 Tablespoons flour (I used corn starch)
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sour cream

Topping:
1/3 cup brown sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Combine ingredients for crust in bowl. Use pastry blender to cut in cold butter until pea-size chunks form. Press into pie plate. (Waaaaaaaaaay easier than adding water and rolling it out!)

Peel peaches by dunking them in boiling water for 30 seconds and immediately submerging them in ice water. (Skin should peel off easily.) Mix peach slices with 1/4 cup sugar. In a separate bowl, combine corn starch (or flour), egg, vanilla, salt, and remaining sugar. Mix well before adding to peach slices.

 

Pour peaches into crust. Bake at 400 degrees for 15 minutes. Lower temperature to 350; bake for 20 minutes.

While baking pie, make topping. Combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over pie and bake at 400 (again) for 15 minutes.