Sour Cream Lemon Pie
Sour Cream Lemon Pie
RECIPE:
INGREDIENTS:
Crust:
9 inch frozen pie crust (I use Marie Callender's)
1 egg
1 tsp. water
Lemon Layer:
2 large lemons
1 1/2 cups water
1 cup sugar
1/4 tsp. salt
2 Tbsp. all-purpose flour
3 Tbsp. corn starch
2 Tbsp. salted butter (wait to add)
4 large egg yolks (wait to add)
Sour cream layer
1 cup sour cream
1/4 cup sugar
Whipped Cream:
2 cups heavy whipping cream
4 Tbsp. sugar
INSTRUCTIONS:
Crust:
Thaw your pie crust for 10 minutes on the counter. Whisk together the egg and tsp. of water. Using a pastry brush spread the egg wash over the pie crust. Prick the pie crust with a fork generously, even on the edges. Bake according to package directions. Mine took 12 minutes.
Lemon Layer:
Zest the lemons. Cut the lemons in half and juice them, discard seeds.
Whisk the egg yolks in a small bowl, set aside. Have your butter out and ready as well.
In a medium sized sauce pan add the water, sugar, salt, lemon zest, lemon juice, flour and cornstarch, whisk together. Set the heat to medium high heat. Bring this mixture to a boil, whisking constantly.
Add the butter to the lemon mixture, stir and let melt in. Add a scoop of this hot mixture to the egg yolks bowl, stir them together. Add this egg yolk mixture to the rest of the lemon filling. Stir. Let boil for 1 more minute, whisking constantly.
Pour the lemon filling in to the prepared and baked pie crust. Refrigerate for an hour or longer.
Sour Cream Layer:
Preheat oven to 350 degrees.
In a small bowl mix together the sour cream and sugar. Spread this mixture over the lemon layer.
Bake for 7 minutes.
Remove from oven and refrigerate for at least 3 hours before making and topping with whipped cream in next step.
Whipped Cream
In a large bowl add the heavy cream and sugar. Using a hand mixer or stand mixer with whisk attachment, blend until stiff peaks form.
I used a 16 in piping bag and a Wilton 1M piping tip to decorate the pie with the whipped cream. Keep refrigerated until ready to serve.
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Sour Cream Lemon Pie Recipe
Sour Cream Lemon Pie is a creamy, zesty, dessert that is perfect for summer. It is fresh and tangy and super easy to make!
Family recipe!/Old fashion raisin pie♡♡
2 c. Raisins...2 c. Water...simmer raisins in water 10 minutes, add 1 stick butter...6 oz. Pet milk...1 1/2 c. Sugar...1 t. Vanilla, simmer till thickened, pour in unbaked pie shell, lay next layer of crust, cut vent holes, bake 325... 40 Minutes, cool completely before cutting...enjoy!
How to make Lemon Sour Cream Pie
Creamy, dreamy Lemon Sour Cream Pie could be my favorite pie recipe of all time!
Find the recipe at:
Ingredients:
1 9-inch homemade pie crust , baked and cooled
1 cup granulated sugar
3 Tablespoon + 1 1/2 teaspoons cornstarch
1 cup milk
1/2 cup fresh lemon juice (about 2-3 lemons)
3 large egg yolks , lightly beaten
1/4 cup butter , softened
Zest of one lemon , about 1/2 tablespoon
1 cup sour cream
For whipped cream topping:
1 cup heavy whipping cream
2 Tablespoons granulated sugar
Find the direction and full recipe at:
Fennel-Raisin Pie - American Lifestyle TV
If you’re looking to serve-up a truly untraditional pie this holiday season, this recipe has got you covered. Fennel might seem an odd addition to pie, but when combined with sweet raisins, the flavor and texture is unbeatable.
Ingredients:
For the crust
- 1 ¼ cups of all-purpose flour
- ½ teaspoon of salt
- 4 tablespoons (½ stick) of cold unsalted butter, cut into small bits
- ¼ cup of olive oil
- ¼ cup of very cold water
- ½ teaspoon of apple cider vinegar
For the filling
- 3 tablespoons of unsalted butter
- one 1 1/2 –pound fennel bulb, trimmed and diced
- 1 large egg, plus 2 egg yolks
- 2 tablespoons of all-purpose flour
- 1 teaspoon of lemon zest
- ¼ teaspoon of finely grated nutmeg
- ¼ teaspoon of salt
- 2 cups of golden raisins
Instructions:
The crust
1. Mix together the flour and salt. Add in butter and olive oil, cutting with a pastry cutter until it resembles coarse cornmeal.
2. Stir in ¼ cup of cold water and vinegar in a bowl, then add to the flour mixture until a pliable (non-sticky) dough forms.
3. Form dough into a ball, dust with flour, and roll into a 12-inch circle. Center the dough on a 9-inch pie plate, and fold excess dough under itself to form a lip that stands up on the rim of the plate. Lay a towel over the crust.
The filling
1. Melt butter in a large skillet on medium heat and add in the fennel. Stir often until fennel is softened and sweet (about 10 minutes). Let cool for 10 minutes.
2. Put sugar, eggs and yolks, flour, lemon zest, nutmeg, and salt in a food processor. Mix until smooth, then add raisins and pulse to incorporate. Scrape the sides of the skillet into the food processor, and pulse two or three more times until the fennel is chopped into fine bits.
3. Pour the mixture into the pie crust and bake at 350 degrees for about 45 minutes. Let cool before slicing.
Note: This pie will stay fresh in a tight container in the fridge for up to 2 days.
Order the cookbook: goo.gl/4RuUF9
How to Make Raisin Pie
This old fashioned Raisin Pie recipe has been perfected over the years to include the perfect balance of flavors from the plump sweet raisins, slight nuttiness from walnuts, and hint of citrus.
???? Ingredients ????
▢ 2 cups raisins
▢ 1 cup brown sugar
▢ 1 1/3 cup water
▢ 3 Tablespoons cornstarch
▢ 1/2 cup fresh orange juice
▢ 1 teaspoon orange zest
▢ 3 Tablespoons fresh lemon juice
▢ 1/2 cup coarsely chopped walnuts
▢ Dough for two pie crusts
▢ 1 egg white, beaten
▢ 1-2 teaspoons granulated sugar for sprinkling
???? Instructions ????
In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
Check out my tips and tricks for this recipe ????????
Find all my American recipes here ???? ????
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