1943 Sour Cream Raisin Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1943 Sour Cream Raisin Pie Recipe - - Old Cookbook Show - Glen And Friends Cooking
Depending on where you are from, this pie seems to have a number of different names: Amish funeral pie, Funeral pie are a couple of names. Some have likened this to a Yorkshire curd tart, or a Nova Scotia Cream tart. What do you call it?
Ingredients:
1 cup seeded raisins (floured)
1 cup sour cream
1 cup brown sugar
1 egg (beaten)
Spices
Salt
All butter pie crust:
Method:
Mix all together
Pour into uncooked pastry shell and cook until filling is done.
Method 2020:
Preheat oven to 425ºF.
Mix all ingredients together and pour into an unbaked 9” shallow pie shell.
Bake at 425ºF for 15 minutes, then reduce temp to 325ºF and bake 30-40 minutes more, or until centre is just jiggly.
Remove from oven and cool on a rack before serving.
#LeGourmetTV #GlenAndFriendsCooking
How to Make: Lemon Sour Cream Pie
How to Make: Lemon Sour Cream Pie
Get the recipe here:
If you hadn’t already heard, sour cream is not just a savory food ingredient. We repeat: not just a savory food ingredient. As we’ve seen with many a cake, sour cream ensures your confection is perfectly moist and never dry, and in some cases, it’s the star of the show and brings a light, airy tang that balances out the other flavors that are in the mix. The latter example, of letting the sour cream complement the other ingredients, is what’s going on in this lemon sour cream pie; the lemon and sour cream get equal billing in the name, so you know it’s going to be good.
Website:
Facebook:
Pinterest:
Instagram:
Russian Sour Cream Cherry Pie Recipe | Best Cherry Custard Pie
???? GET MY FREE GIFTS:
This is the best Russian Sour Cream Cherry Pie you will ever make! It is so creamy, bursting with cherries, and crunchy. The pastry is incredible, the sour cream filling tastes like sweet custard and juicy cherries add sourness to the pie, balancing out all the flavors! It is a perfect slice of summer heaven!
Grandma's Famous Sour Cream Raisin Pie, you don't say!
This is one of my grandma's family recipes that has been handed down through the ages. Waste not want not. This pie sounds weird, I get it! I thought it was too when I was younger. It has warm spices and a richness that falls right in line with the holidays! Give this a try, you won't be disappointed!
3/4 Cup sugar
1/8 tsp salt
1/2 tsp each of cinnamon, nutmeg & clove
1 Tablespoon lemon juice
1.5 Cups of raisins
1 egg
1 pint of sour cream
2 pie crusts (one for bottom & one for top) - your choice to use store bought ones or make them from scratch
#HumbleExperiences #Summer #Heather #AlwaysHomemade #BeAdventurous #OldFashionedCooking #GrannysRecipes #ComfortFood #SimpleRecipe #HowToCook #SimpleRecipe #BestRecipe #RealFood #PotLuck #DepressionCooking #HeirloomRecipe #Tasty #HowToCook #HowToMake #Recipe #OldFashionedCooking #CountryCooking #SouthernCooking #Food #Foodie #HomeCooking #DeliciousRecipe #BudgerRecipe #NoFailRecipe #ChurchDinners #DepressionCooking #MealsForHardTimes #StruggleFood #VideoCookingTutorial #QuarintineCooking #SimpleCooking #pie #recipes #custard #raisins #sourcream #dessert #pie #amazing #simplerecipe #easy #sourcream #raisin #inexpensive #mealsforhardtimes #vintage #delicious #amazing
Sweet Potato Sour Cream Pie
This Thanksgiving, we're grateful for this fun twist on a classic sweet potato pie topped with festive crushed candied nuts.
Sponsored by Daisy.
Ingredients
Pie Dough
1 1/3 cups unbleached all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
½ cup cold unsalted butter
3 to 4 tablespoons ice water
Filling
1 3/4 cup pure pureed sweet potato
3 large eggs
1/2 cup heavy cream
1/2 cup sour cream (not reduced fat), room temperature
1 cup dark brown sugar
2 tablespoons Maple Syrup
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon allspice
Candied Nuts
1/2 cup granulated sugar
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
pinch of black pepper
pinch cayenne
1 large egg white, at room temperature
1/2 pound pecan halves
Steps
To make the crust: In the bowl of a food processor, pulse together flour, sugar and salt. Add in cubed butter and pulse until the butter is incorporated, about10 seconds or into flour and is the size of peas. Add water and continue to pulse until the dough stays together when pinched with your hands. If it crumbles add more water, 1 tablespoon at a time. Transfer the dough to a work surface and shape into a ball. Wrap the ball in plastic wrap and flatten into a disk. Refrigerate the dough for at least 30 minutes or overnight. On a lightly floured surface, roll dough out to a 12-inch circle. Place rolled out pie dough 9” pie dish. Fold over any excess dough, then flute edges. Prick bottom of crust with a fork and transfer to the refrigerator to chill crust for 30 minutes.
In the meantime, heat oven to 375 degrees F. Line chilled crust with parchment paper and fill with pie weights. Bake for 20 minutes then remove parchment paper and pie weights and bake for additional 5 to 7 minutes or until crust is pale golden. Remove from oven and transfer to a wire to make filling.
To make the filling: In a large bowl, whisk together all the filling ingredients. Pour mixture into cooled pie shell. Transfer pie to a large baking sheet. Bake pie until crust is golden and center jiggles slightly when pan is shaken, about 50-60 minutes. Remove from oven and transfer to a wire rack to cool completely before serving.
Serve with candied nuts (recipe follows) and whipped cream.
Next, make the candied nuts.
Heat the oven to 300°F. Line a rimmed baking sheet with a nonstick baking mat or parchment. In a small bowl, whisk together both sugars salt, cinnamon, cayenne and black pepper; set aside. In a large bowl, whisk the egg white and water until frothy. Add the walnuts and toss to coat. Sprinkle the sugar mixture in and toss to coat. Pour nuts onto prepared baking sheet and spread nuts out to an even single layer. Bake until nuts start to smell caramelized, about 45 minutes, stirring every 15 minutes for even baking. Remove pan from oven and transfer to a wire rack to completely before storing. Once completely cooled candied nuts can be stored in an airtight container at room temperature for up to two weeks.
For more amazing shows & recipes download the Tastemade App:
___
Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:
More daily programming
Watch us behind the scenes at Snapchat: @tastemade
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: