Sour cream is a dairy product that we are familiar with. It is made using fresh cream and fermenting it with lactic acid bacterium. The bacteria is either introduced deliberately or naturally to sour the cream, though it is mildly pleasant sour tasting.
The history of sour cream is believed to have developed in Eastern Europe by the Ukrainians. It was intentionally fermented and used in one of their well known food creations – Beef Stroganoff.
Our featured recipe involves sour cream. It is used in one recipe using two different types of fruit. Apples and blueberries, which by the way is not a true fruit but a berry as the name implies.
Our recipe is Sour Cream Blueberry Pie and Sour Cream Apple Pie.
First let’s make the crust. The recipe will make two portions, and here is what you will need.
Sour Cream Pie Crust
2 cups all-purpose flour
1 teaspoons of salt
2 teaspoons of sugar
2 sticks cold unsalted butter, cubed
1/2 cup sour cream, full fat
Heat oven to 400 degrees
Place the cubed unsalted butter in a bowl and put aside.
In a large mixing bowl, whisk together the flour, salt, and sugar.
Next add the cubes of butter into the flour mixture. Use your clean thumbs and fingers to squish the flour and butter together. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter.
Next add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.
Gather the pastry dough together with your hands, and form into a large ball.
Use a knife to cut the ball in half. Form into disks. Sprinkle each disk with a little flour, top and bottom. Wrap tightly with plastic wrap and chill in the refrigerator for 30 minutes. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).
If dough has been in the refrigerator for more than 2 hours, let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.
Now sprinkle a clean flat surface with a little flour. Place one disk over the floured surface, and begin to roll flat with a rolling pin. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath. Roll out pastry dough from 12 to 14 inches wide, to an even thickness.
Place the rolled pastry pie dough into a 9-inch glass pie pan. Place a piece of parchment paper over the raw pastry and then filled with pastry or pie weights. But if you don’t have these baking accessories, then dried beans can be used.
Place into a 350 degree oven for 15 minutes. Remove from oven, and remove paper and beans. Using a fork repeatedly pock the pie crust till crust surface is filled with tiny holes. This allows the steam to escape and prevents the crust from bubbling up.
Replace back into the oven for 15 minutes more. Set a side to cool.
Meantime, prepare the pie filling.
One pie filling will be a Sour Cream Blueberry filling and the other will be a Sour Cream Apple filling. We also replaced the sugar with coconut sugar. The ratio of sugar to coconut sugar is 1:1. We also used Himalayan salt in place of regular table salt. Let’s get started.
1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon lemon juice
1/4 teaspoon salt
1 egg, beaten
2 1/2 cups fresh or frozen blueberries or 3 cups of peeled chopped apples
Pecan Topping (for blueberry):
4 tablespoons all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons butter, softened
3 tablespoons chopped pecans
Walnut Topping (for apple):
All the same as pecan topping, but replace the pecans with chopped walnuts.
Preheat oven to 400 degrees
In a mixing bowl, beat together the sour cream, flour, sugar, lemon juice, salt, and egg until smooth, about 3 to 5 minutes.
Gently fold in the blueberries or apples. Pour the mixture into the pie crust and bake at 400° for 25 minutes.
Meanwhile, combine the 4 tablespoons of flour, brown sugar, butter, and pecans or walnuts, mixing with fingers until you have a crumbly mixture.
Sprinkle the pecan or walnut mixture over the top of the pie and return to the oven and bake for 10 minutes longer. Let cool. Chill thoroughly before serving.
You will note the pie fillings are not white in texture, as we used coconut sugar.
The texture of the coconut sugar is the same as brown sugar.
The coconut sugar doesn’t resolve a clear color, and is more dominate than brown sugar, but more healthy to the blood stream.
Also when fingering to mix the dry ingredients with the butter to make a crumble, make sure the butter is cold, and do not mix it between your fingers to long. The texture will be affected by the warmth of your fingers.
You will not have a good crumbly texture, as demonstrated with the Sour Cream Apple Pie, pictured below.
Once the pie’s have cooled, plate and serve.
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