Making Sour Cream Pie 

Sour Cream Blueberry Pie and Sour Cream Apple PieSour 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

2 sticks of cold cubed butterPlace the cubed unsalted butter in a bowl and put aside.

mix flour and adding in cold cubed butterIn 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.

mixing in sour cream to pastry doughNext add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

forming pastry dough into two disksGather 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.

rolling out pie crust to place into pie pan to pre-bakeNow 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

pie filling for blueberry and apple sour cream pies

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.

 

side view of Sour Cream Blueberry PieThe 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.

Sour Cream Blueberry Pie and Sour Cream Apple Pie

 

What Others Are Reading About:

Sour Cream Blueberry Banana Cheesecake

Sour Cream Blueberry Banana Cheesecake

This cheesecake is touch and go. As we noted in our article “Cheesecake Tips” you cannot open and close the door during the baking process as it lowers the temperature and the oven has to spend time to reheat and this affects the cake or actually the cooking and setting of the eggs. So make sure the cake has baked at least 45 minutes before removing from the oven to add the blueberry sour cream topping. If the water-bath container you are using has handles, remove gently from oven place on stove top and quickly top with the sour cream mixture and return to oven.

 Crust

1 ½ cups quick-cooking oats, processed
½ cup walnuts, processed
½ cup packed brown sugar
8 tbsp. butter, melted

Preheat the oven to 325 degrees

Mix together the processed oats and nuts. Stir in brown sugar and butter until well combined. Press firmly into the bottom of a 9-inch spring form pan prepared with parchment paper. Bake for 8 to 10 minutes or until golden brown. Cool.

Filling
2 – 8 oz. cream cheese, softened
1 cup mashed ripe bananas
1 cup Greek yogurt, plain
½ cup granulated sugar
2 tsp. lemon juice
4 eggs

 In a food processor cream the sugar and cream cheese. Add the mashed bananas, yogurt, and lemon juice until well blended. Add eggs one at a time, beating after each addition. Do not over mix. Pour into the prepared crust. Bake for 45 minutes. While the cake is baking, prepare blueberry sour cream topping.

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Cheesecake Tips

Cheesecake tips

  1. Avoid over-beating the batter as this can incorporate additional air and tends to cause cracking on the surface of the cheesecake. To avoid the additional air or cracking be sure to eliminate all possible lumps in the cream cheese before you add the eggs. It is the eggs that will hold air in the batter, beat them in one at a time and mix as little as possible once they are added. It is best to add the eggs last. Just reverse steps 2 and 4 in the previous image.
  1. Avoid over-baking the cheesecake. Baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.
  1. Cheesecakes, like custards, rely heavily on eggs to set, which means they must cook gently and slowly. Otherwise the eggs will overcook and constrict when cooled, resulting in an undesirable split in your smooth cake. Quick changes of temperature upset the structure of the cake, which can also cause cracks. It is advised once placing cheesecake in the oven; do not open the oven door for any reason, except after it has reached the minimum 45 minutes baking time. Cheesecakes are baked in a water bath (a pan of water) to moderate the temperature. The water bath remains at a constant temperature, the cake sets slowly, resulting in a well-cooked cheesecake.
  1. Upon removing the cake from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This will allow the cake to pull away freely from the pan as it cools and also avoid cracking the center of the cake.
  1.  Baked cheesecakes freeze well. But cheesecakes with high water content, such as fresh fruit mix into the cheesecake, may become icy, so freezing is not advised. To freeze the cake cool completely and wrap it securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings. The cake will keep its quality in frozen form for up to 1 month. When ready to serve remove cake from freezer and allow thawing to room temperature. Remove the wrapping place on a dessert plate. Top with your desired garnish, plate and serve.
  1. If cracking does accrue, fill the cracks with soft cream cheese or sour cream.  The image below shows a cheesecake cracked and was filled with sour cream. Cracks will happen time to time, even if you did everything right.
  1. Always use one egg per 8 ounces of dairy.
  1. fill cracks on a cheesecake with sour cream

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Crepes with Sour Cream and Orange Marmalade

Crepes with Sour Cream & Orange Marmalade

This appealing and appetizing recipe has lots of protein in it with four eggs. Each egg contains about 21 grams of protein if it is a medium egg. The whole milk provides another 8 grams and the marmalade has no protein in it.

Thou it does have 13 grams of carbohydrates, and that is about 5% of your daily need based on a 2000 calorie diet. The right protein, such as eggs have will make us fell full and we will not eat other fatty sugary foods later.

 

Here is what you will need:

crepes ingredients

To fill the crepes and top them…you will need:

crepes filling and topping

Use whole fat sour cream. The low fat or non-fat is too runny. And you don’t want your crepes running away before you can eat them. As the whole fat sour cream is thick you can use a little milk or cream to help thin it out some.

For the marmalade depending on how many people you will be making crepes for, 1 10 oz. jar may not be enough. So use 2 – 10 oz. jars. To warm the jam, empty the jar of jam into a small pot and warm it, making sure not to scorch the pot or burn the jam.

Another option is to heat some water to boiling point in a small sauce pan and place the jar of jam into the hot water. Remove the lid before putting the jar into the water. Turn off burner. While you are preparing the crepes, the jam will be warming to liquid form.

As stated in an image above you can replace butter with coconut oil. Place the two tablespoons for about thirty seconds in a microwave to liquefy the oil. As it is a hard substance. Beat the four eggs and then pour in the coconut oil and mix in well.

mixing coconut oil with eggs for crepe batter

Next in a large bowl mix together the flour, sugar, salt, milk and eggs and whisk well. You should have about 3 cups of crepe batter.

crepe batter three cups

Next lightly grease with some olive oil a medium size frying pan (crepe pan if you happen to have one) on medium-high heat. Pour 6 tbsp. of batter onto pan and grab the pan by the handle and swirl the pan until the batter is spread out thin.

If you get the batter spread out thin enough, it will cook through. No need to turn crepe like you do with pancakes. Allow to cook 1 to 2 minutes or until golden brown.

allow crepe cook through

Notice how the outer edges of the crepe are cooked and center still needs a few seconds to be cooked all the way through. Once done crepe will slide right out onto a plate.

Spoon out sour cream over center of crepe, about 2 to 3 tablespoons.

preparing crepes with sour cream

 

After spooning on sour cream roll crepes. Place two side by side. Pour some warm orange marmalade over top.

 

creppes with orange marmalade

These type of crepes stuffed with sour cream are known as “Continental Crepes”. If you wish you can enjoy some fried bacon and a cup of coffee with this dish. Two are very filling but your 3 cups of batter should make about 10 crepes which is 5 servings.

Crepes with Sour Cream and Orange Marmalade
4 eggs

1 1/3 cups milk

2 tbsp. butter, melted*

1 cup flour

2 tbsp. sugar

½ tsp. salt

In a large bowl, whisk together eggs, milk, melted butter (coconut oil), flour, sugar and salt until smooth. Heat a skillet or crepe pan over medium-high heat. Grease pan with a small amount of olive oil. Apply with a brush or paper towel. Spoon 6 tablespoons of batter onto hot pan. Grab pan by the handle and tilt pan in a circular motion to let batter spread out. The crepe must be thin on pan. Cook 1 to 2 minutes on one side only or until golden brown.

*optional: 2 tbsp. coconut oil, melted

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