Blueberry Sour Cream Pie

My friend, Joan Thompson, gave me this recipe.  It is very quick and easy to put together and bake and is sooooo delicious!!!  You won't be disappointed.  Here's the recipe.

3/4 c. sugar
1 c. sour cream
2 Tbsp flour
1/4 tsp salt
1 tsp vanilla
1 egg
1 unbaked 9" pie shell
2 1/2 c. blueberries

Topping:

3 Tbsp flour
1 1/2 Tbsp butter
5 Tbsp chopped pecans
1 tsp sugar

Combine sugar, sour cream, flour, vanilla, salt and egg and beat for five minutes.  Fold in the blueberries.  Put in unbaked 9" pie shell and bake at 400 degrees for 25 minutes.

For topping, combine ingredients, then sprinkle on top of the pie after it has baked 25 minutes.  Bake an additional 10 minutes.

Chill before serving.

Classic Texas Caviar

This recipe came from allrecipes.com

Ingredients:

2 (15.8 ounce) cans black-eyed peas, drained

1 (14.5 ounce) can petite diced tomatoes, drained

2 fresh jalapenos, stemmed, seeded and minced

1 small onion, cut into small dice

1/2 yellow bell pepper, stemmed, seeded and cut into small dice

1/4 cup chopped fresh cilantro

6 Tbsp red wine vinegar

6 Tbsp olive oil (not extra virgin)

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1 tsp dried oregano

1 1/2 tsp ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days.  Before serving, adjust seasonings to taste, adding extra vinegar and salt and pepper.  Transfer to a serving bowl.  Serve with corn chips.  This will keep for days in the refrigerator, if it lasts that long.

Variations:  You can use any beans you want.  I used one can of black beans and one can of garbanzo beans.  I substituted green pepper for the yellow pepper.  I also add a can of shoepeg corn if you can find it, or a can of regular sweet corn.  If you don't have wine vinegar, cider works just as well.  For some reason, I like to add a fresh diced tomato.  If the bunch of cilantro is small, I add the whole thing. (More cilantro is good, in my book)  I added an additional jalapeno pepper last time I made it and it was good.

2/13/13

A light bulb finally went on in my head as I was laying in bed last night.  I've been trying to figure out what kind of pie I want to make for the Habitat for Humanity pie auction on Saturday, February 23rd.  I was wanting something different.  Now, I have it!  However, I will have to try it out ahead of time to see if it will hold up long enough to take out to the pie auction at the Community Building.

This recipe comes from my mother, Gladys Arndorfer.  She usually makes it while wintering in Texas, where the grapefruit are fresh and plentiful.  It is a delicious, unusual, and refreshing fruit pie.

Grapefruit Pie

One baked 9" pie crust

Filling:
1 3/4 c. sugar
1 3/4 c. water (skimp a little)
2 Tbsp. cornstarch (be generous) 
1/8 tsp. salt
1 3-oz box dry strawberry jello
3 grapefruit, sectioned and membranes removed*
Whipped Topping

Cook sugar, water, cornstarch and salt until thick and clear, then add the jello and stir until dissolved.  Gently stir in broken sections of the grapefruit and pour into baked shell.  Chill until set.  Top with whipped topping.

*If you are not familiar with the procedure to easily peel and section the grapefruit, there is a You Tube video available.

Comment:  I made two pies to see how it would hold up but found that it wasn't going to hold up for the pie auction.  I had problems with the filling leaking under the crust due to the holes I poked in the crust before baking so it wouldn't bubble up.  On the second pie I even chilled the filling before putting it in the cooled crust, but it still leaked through the holes. While it is a good-tasting pie, it didn't turn out as pretty as I'd hoped and the whipped cream wanted to go flat.  It would be best to put the whipped cream on the slices of pie just before serving it.