Blackberry Sour cream Pie

Screen Shot 2015-07-06 at 11.11.47 AMWith all the beautiful blackberries at the market right now we thought we should share this recipe from Lisi’s Luscious Desserts  We have locally grown blackberries from Pell Farms which will work great for this dish. The creamy tart sour cream filling paired with the sweetened cooked blackberries and the awesome graham crust are a winning combination.  This pie is easy since it is really almost like a cheese cake baked in a pie plate. No dough to roll out and the custard easily bakes in the oven with out any trouble.  It is impressive looking with beautiful purple hues and lovely in its varied texture.  Perfect for company some time soon.
Blackberry Sour cream Pie
Graham Cracker Crust-
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
2-3 pinches kosher salt
1/2 cup (one stick) melted unsalted butter
Sour Cream Custard Layer
1 1/2 cups sour cream
1/2 cup minus 2 tablespoons sugar
3 eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt
Blackberry Topping
1/2 cup minus 2 tablespoons sugar
1/2 cup water
2 cups fresh or frozen blackberries (do not thaw frozen blackberries)
1 tablespoon cornstarch
1 tablespoon water
Preheat oven to 325 degrees.
Make the graham cracker crust.
Place the crumbs, sugar and salt in a small bowl and add the melted butter and mix to combine. Transfer crumb mixture to a 9 inch pie pan  and press firmly into the pan – making sure to keep it even and smooth. Press the crumbs up the sides of the pan – to the top.
Bake 8-10 minutes – until golden and firm.  Set aside to cool completely.  You can make this earlier in the day, or the day before you plan to bake the pie.)
Preheat the oven again to 325 degrees.  In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla extract and salt. Pour the mixture into the cooled pie shell and carefully place in the lower third or middle of the oven.  (If you have too much custard, don’t overfill pie.  You can place the extra in a ramekin – with some berries and bake in a water bath if you’d like an extra treat.  Or just toss the extra if you have.)
Bake for about 34-39 minutes – until the filling doesn’t have a liquidy jiggle when you shake it a bit.  The custard should look set but wet.  Remove from the oven and cool to room temp.  You can also place in the refrigerator at the is point for several hours (if you choose) before adding the berry topping.
Berries next.  In a medium saucepan, over medium high heat, boil the sugar and water, stirring a bit to help the sugar dissolve.  Reduce the heat to low and and add the berries.  Cook gently for about 5 minutes until they soften and some of the juice is released.
In a small cup – mix together the cornstarch and water.  Whisk well.  Add to the berry mixture on stove – let boil gently for about a minute – until the topping is slightly thickened.  Place in a shallow bowl (to speed up the cooling process) – and let sit and cool, stirring occasionally and very gently.
Once cool, spoon the berry sauce and berries over the cooled custard spreading it all over the pie. Refrigerate for at least 2 hours, or overnight and slice and serve.
Screen Shot 2015-07-06 at 11.11.36 AM

Berry Cheesecake with Sour Cream Topping

cheesecake-slice-300x174We’re excited to offer a fresh dessert recipe from our newest contributor Lisi, Lisi’s Luscious Desserts, Berry Cheesecake with Sour Cream Topping. The store is full of fresh berries this week – a great time to make a berry cheesecake! This mixed berry cheesecake was adapted from Lisi’s mother’s recipe. Not a light and fluffy cheesecake, it is dense and rich and packed with berries of your choosing.
Berry Cheesecake with Sour Cream Topping
1 7/8 cup graham cracker crumbs
1/4 cup plus
2 tablespoons sugar
7.5 tablespoons melted butter (almost one stick)
3/4 teaspoon salt
1 pound (2 – 8 oz packs cream cheese – not whipped!)
1/2 cup sugar
2 eggs
1 teaspoon vanilla,
1/2 teaspoon cinnamon (or more to taste),
3/4 teaspoon salt mixed berries (about 2 cups – I use 1 cup blueberries and 1/2 cup each blackberries and raspberries – but do what you love – more or less – one type of berry or even no berries.)
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla,
1/4 teaspoon salt
Pre-heat oven to 375 degrees. Mix crumbs, sugar, melted butter and salt. Squish mixture into an 8 or 9 inch spring-form pan and bake for 8-10 minutes. Let cool for 10 minutes. In mixer, mix cream cheese and sugar – when blended, add eggs one at a time and mix well. Remember to scrape down the sides of the bowl and mix again. Add the vanilla, cinnamon and salt. Remove from mixer and by hand, fold in the berries being careful not to break them into pieces. Pour mixture into pre-baked crust and continue to bake at 375 for about 30 minutes. (Sometimes the butter from the crust leaks out of my pan, not sure why, and onto the oven floor so I often line the shelf below with tin foil to catch the drips and make clean up easier.) As usual, remember to set your timer for 25 minutes and then check every 5-3 minutes thereafter so that you do not over cook. Put cake on wire rack and let cool for about 15- 30 minutes. Raise the oven temp to 400 degrees and make the topping. Mix the sour cream, sugar, vanilla and salt and spread on top of the baked cheesecake. This tastes delicious and also covers any cracks in the cheesecake. Pop in the oven for 5 minutes to set. Remove and once cool, cover with plastic wrap and let set in the refrigerator. The following day, or several hours later, run a knife around the edges of the pan, unlock the spring and un-mold the cake. If you have a hard time releasing the crust from the pan you can cut in slices first and then remove. Enjoy the love and smiles from your family and friends…
We welcome Lisi’s Luscious Desserts to our Recipe Blog today. This collection of what Lisi, a Cordon Bleu trained baker, loves best in baking. We know you will love the stories and her full range of good and good for you treats. Lisi bakes to to support the efforts of My Sisters’ Place, who strives to engage each member of society in their work to end domestic violence.