Sour Cream Fruit Pie Recipes

RASPBERRY SOUR CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
• Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
• While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
• Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

BLUEBERRY SOUR CREAM PIE

Steps:

• 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. Carefully fold in the blueberries. Pour batter into pie crust and bake for 30 minutes.
• While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
• Remove pie from the oven and sprinkle on the topping. Return to the oven and bake for 10-15 more minutes until topping is golden. Remove from oven and allow to cool throughly before slicing. Enjoy!

SOUR CREAM FRUIT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) .
• Crumble cookies into a 9x9 inch pan and set aside .
• In a medium bowl, whip cream and set aside .
• In a large bowl, mix together sour cream, sugar, salt, and flour .
• Add eggs and vanilla; stir until thoroughly combined .
• Pour mixture into graham cracker crust.
• Bake in preheated oven for 40-45 minutes , until firm .
• Spoon pie filling over top immediately .
• Allow to cool slightly, then refrigerate at least 4 hours before serving .

PEACH-BERRY SOUR CREAM PIE

Steps:

• Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
• Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
• Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

EASY SOUR CREAM RAISIN PIE

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.

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.

PEACH PIE WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
• Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
• Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
• Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
• Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
• Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

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.

EASY SOUR CREAM FRUIT TOPPING

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate at least 1 hour.
• Serve spooned over assorted fresh berries.