Valentine’s Pie: a remix

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This is my third year making a Valentine’s Pie for my husband. It has definitely become a tradition that in my mind if far better than a card or some cheesy gift. It means much more to my husband too: there’s definitely a special place in his heart for pie: for more Luke’ love of pie see:Valentines Pie: a new Tradition.

second year pie

second year pie

first year's pie

first year’s pie

It seems like every year I have slightly different ingredients to work with. The first year I tried to do blackberry rhubarb pie and had a really hard time finding any rhubarb. Last year I used mixed berries  and tried to use only honey to sweeten the dish (it was still a little too tart). This year I couldn’t find even frozen blackberries!! Making a berry pie living in New York in February considering on Valentine’s day it’s common to have snow; means I have to buy frozen. So I used what I could find: a frozen bag of raspberries and I picked through the assorted berries bag of mixed berries to find almost 8 ounces of frozen blackberries.

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The past two years I have made traditional berry pies with a crusted top and bottom. This year I decided to try something different: a cream pie. I used a base recipe: Blackberry Swirl Pie and of course made a few changes. So here’s my Valentines Pie Remix: a recipe for a Sour Cream Berry Pie.

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Sour Cream Berry Pie

Ingredients:

1. One pie crust: I use my mother-in-law’s recipe with a little honey; but  you can easily use a pre-made one if you are not a huge pastry making person.

2. 16 oz. sour cream (I used light).

3. 3/4 to 1  C confectioner’s sugar; you can use regular sugar but it will change the texture/flavor of the pie

4. 2-4 Tbs. all purpose flour

5. 1/8 (a pinch) salt

6. 3 Cs or 16 oz package of frozen berries: I choose to use a combination of raspberries and blackberries

Directions:

1. Make pie crust then grease the pie pan; I used a combination of honey and butter, and place pie crust into a 9-inch pie plate. After this I once again “greased” the crust with honey/butter this will help it brown well and stay moist in the oven while the filling bakes.

2. Meanwhile: let the frozen berries (if using frozen) sit out at room temperature for 15 minutes. Preheat oven to 350F.

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3. In a bowl with a hand mixer (or by hand) combine sour cream, sugar, flour, and salt. Once combined add berries stirred/folded in gentle to combine. I use a spatula to do this; if you mix it more then the filling gets a great pink color but it will break up the berry. It also looks great barely swirled with visible berry pieces in it.

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4. Bake at 35oF for about 30 minutes. Then check the crust for browning (you may need to cover it with foil). Then bake for another 10-15 minutes or more with frozen berries. The pie will be done when the top of the filling is semi-firm/springy to the touch.

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5. Let it cool and serve or refrigerate.

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I chose to add my signature heart(s) on top using raspberry flavored sugar crystals (a stocking stuffer). I placed my cookie cutter where I wanted the heart and spread the crystals inside the heart shape. It turned out great!

So how about you? Do you have any Valentines (aka chocolate) day traditions?

2 thoughts on “Valentine’s Pie: a remix

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