Sour Cream Cherry Pie Recipes

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SOUR CREAM CHERRY PIE



Sour Cream Cherry Pie image

"If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." -Betty Wingo, Marshall, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3 cups pitted frozen tart cherries, thawed, drained and patted dry
1 unbaked pastry shell (9 inches)
1 tablespoon butter
1-3/4 cups plus 2 tablespoons sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 tablespoon lemon juice

Steps:

  • Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 473 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 285mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.

SOUR CREAM CHERRY PIE



Sour Cream Cherry Pie image

If you prefer, you may use a prepared pie pastry or subsitute your favorite crust recipe. However, this crust has a unique flavor from the orange zest and the nuts. An unusual pie with a fruity cherry layer topped with a sour cream layer. Adapted from "Best of the Best of Georgia." Pie should be kept in the fridge after baking.

Provided by HeatherFeather

Categories     Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 teaspoon orange zest, finely grated
3/4 teaspoon salt
1/2 cup shortening
3 -6 tablespoons ice water, as needed
2 tablespoons ground almonds
1 (21 ounce) can cherry pie filling
1 tablespoon lemon juice
1 teaspoon orange zest, finely grated
3 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sour cream

Steps:

  • FOr crust: sift together flour, orange zest and salt.
  • Using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas.
  • Sprinkle with some of the water,no more than 1 Tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together.
  • Press into a ball.
  • Wrap dough and chill for 20-30 minutes.
  • Roll out on a floured board to 1/8" thickness.
  • Place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border.
  • Remove pie plate, flip right side up and carefully place pastry into the pie plate.
  • Trim and flute the edges decoratively.
  • Press the nuts into the bottom of the crust.
  • For Filling: In a small bowl, mix pie filling, lemon juice, and orange zest.
  • Spoon over the crust.
  • Beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer.
  • Stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate.
  • Bake in a preheated 350 F oven on the lowest rack for 45 minutes, or until crust is brown.
  • Let cool on rack, then chill well before serving.

CREAMY CHERRY PIE



Creamy Cherry Pie image

Time 2h30m

Yield 8

Number Of Ingredients 10

pie crust doughs
cream cheese, softened
Daisy Sour Cream
sugar
all-purpose flour
large egg
almond extract
cherry pie filling
milk
sparkling sugar

Steps:

  • Heat the oven to 425 degrees. Line a 9-inch pie pan with 1 pie crust dough and crimp the edges.
  • Beat the cream cheese, sour cream, sugar, and flour in a large bowl at medium-low speed until soft and creamy. Beat in the egg and almond extract at low speed until combined. Spoon into the dough-lined pie pan and gently top with the cherry pie filling.
  • Using holiday cookie cutters, cut-out shapes from the remaining pie crust dough. Gently place over the cherry filling. Lightly brush the cut-outs with the milk and sprinkle with sparkling sugar.
  • Bake for 20 minutes. Cover the edges with foil. Continue baking for 25 to 30 minutes or until the crust is golden brown and the filling is set. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 470, Cholesterol 55, Protein 4, Sodium 317, Carbohydrate 61, Fat 22

CHERRY CREAM PIE



Cherry Cream Pie image

Sweet and delicious. Recipe calls for pre-made graham cracker crust, but I usually make my own.

Provided by Meiling206

Categories     Desserts     Pies

Time 2h10m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup sour cream
½ cup milk
1 (3 ounce) package instant vanilla pudding mix
1 (12 ounce) can cherry pie filling, divided
1 (9 inch) prepared graham cracker pie crust

Steps:

  • Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
  • Refrigerate until set and chilled completely, about 2 hours.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 45.3 g, Cholesterol 44.7 mg, Fat 23.6 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.7 g, Sodium 459 mg, Sugar 21.4 g

MARTHA'S SOUR CHERRY PIE



Martha's Sour Cherry Pie image

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 8

2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Essential Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash

Steps:

  • Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
  • Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
  • Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
  • Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
  • Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

SOUR CREAM FRUIT PIE



Sour Cream Fruit Pie image

Very easy sour cream pie that tastes very much like cheesecake. Use your favorite type of fruit pie filling on top, and garnish with whipped topping if you like. You can even use low-fat ingredients to lighten it up.

Provided by GRANNYLORETTA

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 5h

Yield 8

Number Of Ingredients 8

2 cups sour cream
1 cup white sugar
¼ teaspoon salt
3 tablespoons all-purpose flour
3 eggs, beaten
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together sour cream, sugar, salt, and flour. Add eggs and vanilla; stir until thoroughly combined. Pour mixture into graham cracker crust.
  • Bake in preheated oven for 40 to 45 minutes, until firm. Spoon pie filling over top immediately. Allow to cool slightly, then refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 474 calories, Carbohydrate 67.8 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 9.5 g, Sodium 292.8 mg, Sugar 35.4 g

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