It may have made me appreciate the loveliness of baked cream pie a little more. It’s fresh and light! I actually began to dig it the more I nibbled at it, and found it a refreshingly perfect pie for this season. I’m certain it’s even more delightful with it atop, but I was extra work I didn’t want to take on and I was really feeling a simple only creamy fruit custard pie. If you were to look up other sour cream pie recipes, you might see most with a crumble topping, as apparently the classic recipe calls for. It’s doesn’t over shadow the sour cream custard, in fact it enhances all the flavors of it, at least I think so. Phyllo Dough makes for a perfectly light and flaky crust for anything it is made with, savory or sweet. Add in your fruit, nuts or filling fixings of choice and fill your dough lined pie pan. Stir until everything is mixed quite well. I know it will be delicious!ĭon’t be intimated by the word Custard and Pie, yes sometimes it can feeling daunting, especially when it comes to bake it just right or mixing the eggs right, but this one is made by a quick blending of a few simple ingredients like sour cream, one solo egg, a bit of flour, sugar, a dashing of vanilla and maybe even almond extract because why not. If you like nuts, go ahead, try this pie with a few crunchy bits folded in. This is why this is a great custard based pie because you can use the filling and customize with whichever fruit you like, as well as the dough going for a classic pie dough, flaky puff pastry or going for the ultimate crunch, this Phyllo version … I always have some fruit frozen ready to go for breakfast, most often its a berry blend, and since I didn’t have any fresh on hand, I defrosted a few berries I already for this pie. A perfect summer combination for any moment this season! The filling settled and became a thick creme that was faintly warm, making it nice dessert to enjoy on a crisp summer night topped with some ice cream. I think it was its most delectable, slightly warm after sitting at room temperature for few hours. This pie, I guess you could say is high rustic comfort, the simple classic sour cream custard pie filling and the more delicate and special Phyllo Dough.
Oh but that crunch and the creamy fruit filled filling is a perfect and lovely combination of flavors and textures.
Which is why it’s the dough I prefer not to work with too often, perhaps it’s the multiple layering of melted butter, which personally not the biggest fan - yet getting my hands up in solid butter is no problem lol …. It certainly is the one I thing that requires more patience and care when making. And this Sour Cream Custard, although much more creamier than to be expected of a custard, the early season berries add the right tartness but the Phyllo Dough really is the ultimate for crisp and flaky pastry layers!! Well, for me those recipes are often the ones where I’m most likely trying to use up ingredients, doughs and fresh produce as to not toss them away. A dashing of spices perhaps or herbs from the garden, and a bit of sugar or honey, you have yourself any loving Summer Fruit Pie.Īs with most fun recipes, the kind that seem a bit wordy with the multitude of ingredients.
Like now, with berries and early stone fruit filling the markets. The simple use what’s sweetest and best in season. And when it comes to fillings, I’ll make all but for me to truly savor it, I like fruit pies. Can I say that’s really the secret to any yummy flaky pie dough. Often on afternoon making pie dough, getting my fingers into the cold butter and flour, it’s like a beautiful mental trip or therapy session. Pie is most certainly my favorite thing to make.
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