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Sour cream pie is tricky but terrific
By ANNE LONG In her search for a sour cream pie recipe, Gayle Spearman found two that were the same. One was in The American Woman's Cookbook, and the other was in the Culinary Arts Institute Encyclopedic Cookbook. Gayle thinks that sour cream pies have decreased in popularity because they are tricky to prepare. As in custard pies, the filling can cause a soggy crust. Gayle shares this tip: Always add a hot filling to a hot crust or a cold filling to a cold crust. "Eat within three hours if the pie is left unrefrigerated or risk wateriness under refrigeration" is the advice from the Joy of Cooking. Rick Emmer found his recipe for sour cream pie in Wavre, Belgium, about 30 years ago. Lining the crust with applesauce lends an interesting touch, and ground almonds add texture. Charles Osterholt Jr. asked for a recipe for French peas that he remembers from his youth in Louisville, Ky. Gene Groner shares his recipe, which includes sliced mushrooms and thin onion slices. Gene's recipe is for one serving, so increase it to suit your needs. Connie Long's recipe, which can be served as a salad, combines peas with chopped green onion, celery, sour cream, crumbled bacon and chopped cashews. Elizabeth McKay sends her Kentucky recipe for lettuce-steamed green peas. Green peas and onion mixed with butter, salt, pepper and water are topped with lettuce leaves. Steam until peas are tender, and add a mixture of cream and flour. It is always a treat to share interesting vegetable recipes. * * * For: Carolyn Donovan of Clearwater. From: Gayle Spearman of Hudson. Recipe: Sour Cream Pie, from The American Woman's Cookbook (out of print) and Culinary Arts Institute Encyclopedic Cookbook (Perigee, $19.95). Sour Cream Pie
In top of double boiler, mix flour, sugar and salt. Stir in sour cream and cook over simmering water until thickened, stirring constantly. Pour hot mixture slowly over egg yolks, stirring constantly. Return to heat and cook three minutes longer. Add flavoring and cool. Pour into baked pie shell; top with meringue prepared with the 3 egg whites and bake until golden. * * * From: Rick Emmer of Tampa. Recipe: Wavre Sour Cream Pie. Wavre Sour Cream Pie
Preheat over to 425 degrees. Line a 10-inch pie pan with the crust. Cover with the applesauce. Beat egg whites with cornstarch until stiff. In a bowl, mix the egg yolks, sour cream, sugar and ground almonds. Fold the egg whites into the sour cream mixture. Pour into the crust. Bake for 20 to 30 minutes. A toothpick will come out dry when the pie is done. * * * For: Charles Osterholt Jr. of St. Petersburg. From: Gene Groner of St. Petersburg. Recipe: French Peas (one serving). French Peas
Melt butter in a small saucepan. Add remaining ingredients. Cover and cook until the peas are tender, stirring occasionally. Makes 1 serving. * * * From: Connie Long of Palm Harbor. Recipe: Peas with Bacon and Sour Cream. Peas With Bacon and Sour Cream
Mix together the peas, onions, celery, salt, pepper and sour cream. Add the bacon and cashews just before serving. Makes 6 servings. * * * From: Elizabeth McKay of Tampa. Recipe: Lettuce-Steamed Green Peas, from Out of Kentucky Kitchens by Marion Flexner (University Press of Kentucky 1989 reprint edition, $22). Lettuce-Steamed Green Peas
Wash peas well. Place in the bottom of a saucepan. Add the whole peeled onion or tiny ones, butter, sugar, salt, pepper and water. Cover top of peas with washed lettuce, sealing peas in. (Iceberg lettuce may be substituted.) Put a cover on the saucepan and let simmer 1 hour, or until peas are tender. Remove lettuce. Add cream and simmer a few moments longer. If the sauce is too thin, thicken it with a teaspoon of flour mixed with 2 tablespoons of cream. 4 servings. Recipe requests Marilynn Jordan of Holiday writes that in the 1960s, Karo syrup advertisements featured a recipe for lace cookies. White Karo syrup and pecan pieces are two of the ingredients. The dough spreads out, and the cookies look like lace doilies. Do you have the recipe? A recipe for overnight meringues is what Lois Price of Largo wants. It appeared in the Southern Living Party Cookbook, which is out of print. Kitrina Smith of St. Petersburg is looking for the recipe for a casserole made with ground beef, hot dogs and Bisquick. Kitrina thinks it appeared in a hamburger cookbook. Mary Lee Caracciolo of Hudson writes that she and her husband are fond of the creamy Greek rice pudding served at the Greek Orthodox church in their community. If she had the recipe, she could prepare the pudding at home. Please share your favorite. - You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
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