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| Hosanna |
Posted - Mar 22 2010 : 07:53:00 AM
I remember reading about (not here) a blueberry pie recipe that involved sour cream...... does anyone know of such a thing? I've looked a few places on line but can't find exactly what it is I remember.
Any of you swell farm girls know what I am talking about? Can I have your recipe? Pleeeeease? :D
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com
www.CarolinaRoses.etsy.com
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| 6 L A T E S T R E P L I E S (Newest First) |
| Hosanna |
Posted - Mar 22 2010 : 11:23:34 AM
This might be exactly what I am looking for....... thanks!
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com
www.CarolinaRoses.etsy.com
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| maggie14 |
Posted - Mar 22 2010 : 11:14:21 AM
That looks wonderful Amy!! I will have to try that when we pick wild blackberrys!
Hugs,
Channah
Farmgirl sister #1219
Friendship is not something that can be bought, it is earned. |
| graciegreeneyes |
Posted - Mar 22 2010 : 09:42:50 AM
Hosanna - I found a Blackberry Sour Cream Pie recipe - I'm sure you could use any kind of berry with this recipe - hope it is close:)
Blackberry Sour Cream Pie
Crust - basic pie crust or crumb crust made with graham crackers or gingersnaps - prebaked.
Sour Cream Custard Layer
1 1/2 cups sour cream
1/2 cup sugar
3 eggs
1 1/2 teaspoons vanilla
pinch of salt
To make the sour cream custard, preheat the oven to 325. In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla and salt till smooth. Pour into the cooled pie shell and bake for 35 to 40 minutes, or until the custard is set and doesn't have a liquidy jiggle when the pan is moved. Remove from the oven and cool to room temperature. If you want, refrigerate the pie for several hours at this point, before spreading the berries over the custard.
Berry Layer
1/2 cup sugar
1/2 cup water
2 cups fresh or frozen berries, about 12 ounces - it is not necessary to thaw frozen berries
1 Tablespoon cornstarch
1 Tablespoon water
To prepare the berries, in a medium-sized saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and add the berries. Cook gently for about 5 minutes, stirring occasionally, until the berries soften and exude some juice. In a small cup or bowl, stir the cornstarch and water together until smooth, then add to the simmering berry mixture and boil gently for about 1 minute, until slightly thickened. Set aside to cool for about 30 minutes, stirring occasionally.
Spoon the berries over the custard, spreading them all the way to the edge. Refrigerate for at least 2 hours, or overnight if you wish, before serving.
Hope this works!!
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| maggie14 |
Posted - Mar 22 2010 : 08:24:17 AM
oh dear, you said Sour Cream and not Cream cheese. lol Sorry!
Hugs,
Channah
Farmgirl sister #1219
Friendship is not something that can be bought, it is earned. |
| graciegreeneyes |
Posted - Mar 22 2010 : 08:11:56 AM
I will check my pie cookbooks - sour cream blueberry sounds fabulous!!
Amy Grac
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| maggie14 |
Posted - Mar 22 2010 : 08:03:52 AM
Hi Hosanna, I have never tried this recipe but it does look good. I think you could use Fresh blueberrys instread of canned if you want. Hope this helps a little bit!
Easy Blueberry Pie Recipe
Ingredients:
•1 can (2 cups) blueberries in syrup
•1 can (8 to 9 ounces) crushed pineapple in syrup
•1 package (8 ounces) cream cheese, room temperature
•3 tablespoons granulated sugar
•1 tablespoon milk
•1/2 teaspoon vanilla
•1 baked pastry shell, 9-inch
•1/4 cup granulated sugar
•1/4 teaspoon salt
•2 tablespoons cornstarch
•1 teaspoon lemon juice
•1/2 cup whipping cream, whipped
Preparation:
Drain blueberries and pineapple, reserving syrup from both. Blend cream cheese with 3 tablespoons granulated sugar, 1 tablespoon milk, and the vanilla. Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture. Spread pineapple and cream cheese mixture over bottom of the prepared pie shell. Chill thoroughly. In a saucepan, blend the 1/4 cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture. Cook, stirring, until thickened. Stir in blueberries and lemon juices. Cool. Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.
Hugs,
Channah
Farmgirl sister #1219
Friendship is not something that can be bought, it is earned. |
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