Tag Archives: pie crust

Sour Cream Lemon Pie

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with , , , , ,

Sour Cream Lemon Pie

I love lemon in any fashion, be it in candy, cookies, bars or pie. This sour cream and lemon pie is so creamy and delicious; I used Meyer lemons for a sweeter, less tart lemon flavor, but using common Eureka lemons will make a pie that is just as delicious.

Sour Cream Lemon Pie

adapted from Inside NanaBread’s Head

Ingredients:
1 tablespoon lemon zest and 1/2 cup fresh squeezed lemon juice
3 1/2 tablespoons cornstarch
1 cup granulated sugar
3 egg yolks
1 cup whole milk
1/2 stick cold unsalted butter, cubed
1 cup sour cream
2 cups heavy whipping cream
One 8″ pie shell

Directions:
Bake your pie crust and let it cool completely.

Add first five ingredients to a heavy bottomed saucepan. Bring to a simmer and cook over medium-low heat until thick, whisking frequently. Remove from the heat and whisk in the butter until well incorporated. Prepare a large bowl of ice and cold water large enough to hold the saucepan. Place saucepan in ice water, adding additional ice as needed. Stir occasionally until mixture cools completely. Whisk in the sour cream.

Pour into your pre-baked pie crust and refrigerate at least two hours.

Prior to serving prepare whipped cream and top pie as desired.

For the whipped cream topping:

Pour 2 cups chilled heavy whipping cream to the bowl of an electric mixer fitted with a whisk attachment. (for best results, chill the bowl and the beater before using). Add 2 tablespoons sugar. Start on low and gradually increase speed to medium high. (8 on a KitchenAid stand mixer) The cream will start to thicken and soft peaks will form. Continue until the cream stands in stiff, sharp peaks. This only takes a few minutes; watch the cream closely and do not over whip or you might end up with butter.  Add whipped cream to a piping bag with decorative tip and pipe decorative swirls onto the pie as you wish. I used a large Wilton tip. For best results, do not use ultra-pasteurized whipping cream.  I find that using a whipped cream stabilizer helps the whipped cream hold up longer.

Serves 8. Keep refrigerated.

Lemon Cream Pie 2

Classic Apple Pie

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with , , , , ,

apple pie close up

Classic Apple Pie

Cooler temps, falling leaves, fresh picked apples. Apple pie time. This recipe is so simple and so delicious!  Who wouldn’t love a flaky crust full of sweet apples and spicy cinnamon.  Save on time with a pre-made crust.

This 8 inch version is the perfect size for a small group.

Ingredients

7 medium-small Fuji or Honey Crisp apples

1 lemon

1/2 cup sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

3 tablespoons flour

Prepared double pie crust

1 egg

8 inch pie plate or tin

Directions

Preheat oven to 350 degrees

Prepare pie crust; your favorite recipe or store bought pre-made brand. Add bottom pie dough to pie plate and trim to fit. Save trimmings.

Peel, core and thinly slice apples. Add to medium sized glass mixing bowl. Squeeze juice from lemon onto apples and toss well. Add sugar, cinnamon, nutmeg and flour. Mix well to coat.

Pour apple filling into prepared pie pan.

Apple filling

Carefully lay top pie dough over filling. Trim to fit.

pie top

Fold top dough edge under bottom dough edge and pinch to flute or crimp with fork. Cut slits or a circle of dough from the center to allow steam to escape. Beat egg and a tablespoon of water in small bowl. Brush egg wash over pie dough.

pie crimp

Optional – press dough trimmings into a ball. Roll out on lightly floured board. Cut out leaves, use paring knife to score. Arrange on top of pie and brush with egg wash.

cut leavesleaves veins

Apple Pie pre bake

Move pie plate to cookie sheet. Place in oven and bake until golden; 45-50 minutes. Watch closely and loosely cover with a sheet of aluminum foil if needed to prevent over browning.

Remove from oven and move to wire rack to cool. Serve slightly warm with vanilla ice cream. Serves 6.

Apple Pie 1Apple Pie

Classic Chicken Pot Pie

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

chicken pot pie 2

Last January I posted a version of this recipe made with puff pastry.  While that has a more impressive presentation, it is a bit more work, so I thought I would re-post the recipe using packaged pie crust. Just un- roll and fill! This makes your life a little easier, and the outcome is every bit as delicious.

Classic Chicken Pot Pie

Ingredients for filling:

1 ½ cups cooked chicken breast cut into cubes

¼ cup butter

1/3 cup flour

1/3 cup chopped onion

1 teaspoon salt

1/3 teaspoon pepper

1 teaspoon Herbs de Provence

1 ½ cups chicken broth

½ cup milk

1 1/2 cups frozen mixed vegetables

1 medium potato, pre-cooked and cubed

1 package Pillsbury Pie Crust

1 egg

Directions:

Start by roasting the chicken. I find this method to produce a more  flavorful, and moist chicken breast than boiling. Take one large chicken breast, (bone in and skin on), place it on a foil lined sheet pan. Brush the chicken with olive oil,  and season with salt and pepper and Herbs de Provence.

Roast in a 350 degree oven for about 45 minutes, until the skin is crisp and lightly browned. Roasting time can vary, use a instant read thermometer if you are unsure.  The chicken should be cooked to an internal temperature of 165 degrees, which is a safe minimum internal cooking temperature according to food safety.gov. You can also use leftovers from a rotisserie chicken.

Let the chicken rest until cool enough to handle. Remove skin and shred or cut into bite size pieces.

Cook the potato. You can bake in the oven or microwave just until tender, but still firm. Cool and dice.

Preheat the oven to 425 degrees. Remove prepared pic crust from refrigerator.

In a medium saucepan, melt the butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly for about 3 minutes until the flour mixture is bubbly.

Stir in the broth and milk. Heat until bubbly, stirring constantly. Stir in chicken and vegetables until heated through.

Make an egg wash.  Crack one egg into a bowl and add a teaspoon of water. Beat egg and water.

Carefully un-roll one of the pie crusts. Place in a 9 inch pie plate.

Spoon the prepared filling into the crust. Un-roll the second crust and carefully place the second crust on top and flute the edge. Cut 4 slits in the top. Brush the crust with the egg wash. Place pie plate on a sheet pan and move to pre heated oven.

chicken pot pie fillingchicken pot pie crust

Bake for 35 to 40 minutes at 425 until crust is golden brown. Check after 20 minutes. If browning quickly,  place a sheet of foil loosely over the pie and continue to bake. This will prevent over-browning. Remove from oven and let rest for 10 minutes before cutting.

chicken pot pie 1