Rasberry Sour Cream Pie

I made my own pie crust plus a little extra as below. The filling would not have done 2 unbaked pies but it did do my own 9 inch and 3 small ones. I shall freeze the large pie and instead of the breadcrumb topping will do the cream cheese one.

2 (9 inch) unbaked pie crusts

2 eggs

1 1/3 cups sour cream

1 teaspoon vanilla extract

1/2 cup white sugar 

1 pinch salt

1/3 cup all-purpose flour

3 cups raspberries

1/2 cup brown sugar

1/2 cup all-purpose flour

1/2 cup chopped walnuts

¼ cup chilled butter

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.

Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Pastry CASE:

·         1 cup all-purpose flour

·         2 tbsp sugar

·         4 oz cold butter

Cream Cheese TOPPING:

·         3 ounces cream cheese, softened

·         1/4 cup icing sugar

·         1/4 teaspoon vanilla extract

·         ½  cup heavy whipping cream, whipped

1.    In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.

2.    For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in the refrigerator

Banana Sour Cream Loaf

I used a liner for my loaf tin so did not dust with the top 2 ingredientsbut added chopped pecans. Was delicious while still warm. 

2 oz White Sugar

¼ tsp cinnamon

2 oz Butter

1/2 cup white sugar

1 egg

2 ripe bananas

4 oz sour cream

½ tsp cinnamon

Pinch salt

1 cup SR Flour

½ cup chopped nuts

Preheat oven to 300 and grease a loaf tin

Stir together op 2 ingredients and dust loaf tin

Cream butter and sugar

Mix in egg, bananas, sour cream, vanilla and cinnamon

Stir in salt, flour and nuts

Bake for 45mins to 1 hour until toothpick is clean