[The Secret Recipe Club] – Jule’s Pear & Sour Cream Pie
Before I drifted off into my little unplanned and unwanted hiatus from blogging in July I discovered a fun blog event called The Secrect Recipe Club. I loved the idea and decided to join for August.
Today is “reveal day” and all of us particpants (well honestly only the first third of participants because there are so many others, that the group has been split into 3 groups with different posting days to make it easier for folks to visit everyone) will reveal which blog we have been assigned to and what we found most interesting to try on our own…
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
Why I joined? Because I think it is a fun way to discover new blogs and – again – step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.
For this month the blog assigned to me was Jule’s blog called “Pictures of all my Princesses” – I’ve never heard of this blog but when I first visited and read to the first few recipes there I knew this was a match that suited me. So I found myself reading through her entire blog (she started blogging in 2010 – so it did not take me days to read through… but then I think I would not have minded at all) and narrowing my choices down to 4 possible recipes.
In the end I decided on this wonderful and delicious SourCream and Pear Pie – perfect!
Pear & Sour Cream Pie
4 cups peeled, diced ripe pears
1/2 cup sugar
1 egg, beaten
1 Tbsp. flour
1 cup sour cream
1 tsp. vanilla
1 unbaked 9-inch pastry shellI made my own pastry shell:
300 grams flour
50 grams brown sugar
100 grams cold butter
80 grams cold shortening
3 – 5 TBS ice water
1/2 cup sugar
1/3 cup flour
1/4 cup butter
As you can see it’s more than easy to assemble the pie. Just make the crust and topping and let chill in fridge… I was finished with everything within an hour…
- Combine sugar, egg, flour, sour cream, vanilla, and salt. Fold in pears. Spoon into unbaked pie shell. Bake at 350 for 25 minutes.
- Combine all of the topping ingredients until well mixed. Sprinkle on top of pie; return to oven for 30 more minutes.
- High altitude bake at 385
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