Cherry Sour Cream Pie with Candied Pecans

[Guest guest]

This is not a health food recipe, but it sounds pretty basic, good foods.

My cousin came up with this recipe for a contest.

 

It sounds good written out.

 

I'm not sure what her pitch was for this video, she supposed to get

votes by numbers of views.

 

joe

 

**********

 

 

Cherry Sour Cream Pie with Candied Pecans

 

Nonstick vegetable oil spray

1 cup roughly chopped or broken pecans

2 Tablespoons maple syrup

1 Tablespoon sugar

1/2 teaspoon salt

1 pastry for a pie crust, unbaked

2 eggs

1 1/4 cups sour cream

1/2 teaspoon vanilla extract

1/3 cup sugar

2 Tbsp flour

2 cans Solo Cherry pie filling (12 oz each)

Whipped topping (i.e. ReddiWip)

 

Preheat oven to 325 degrees.

 

For candied pecans: Spray a baking sheet with nonstick spray. In a

medium bowl, stir together the pecans, maple syrup, 1 Tbsp sugar, and

salt. Ensure that pecans are thoroughly coated, then spread them on

the baking sheet. Bake for 5 minutes, then stir the nuts and lower

oven temperature to 300 degrees. Bake for another 8-10 minutes, until

nuts are deep golden and sugar mixture starts to bubble, stirring once

or twice more. Remove from oven and pour nuts onto parchment paper to

dry and cool.

 

Raise oven temperature to 400 degrees.

 

Place pie pastry into a 9 1/2 inch glass pie pan, and flute the edges.

 

In a large mixing bowl, beat eggs until light-colored. Add in sour

cream, vanilla, 1/3 cup sugar and flour and mix well. Fold in the Solo

Cherry pie filling, and pour mixture into the unbaked pie shell. Cover

edges of crust with a foil shield. Bake in preheated oven for 40-50

minutes, until pie crust is deep golden brown, and pie appears done on

the edges. (The middle will set up as it cools.) Remove pie and allow

to cool approximately 1 hour at room temperature and 2 hours or more

in the refrigerator.

 

Once pie is cooled, slice and serve. Top each slice with desired

amount of whipped topping, and sprinkle on a few candied pecans. Store

any remaining pie in the refrigerator.

[Guest guest]

Joe! How dare you tempt me with this! Haha!

 

Your cousin is almost as pretty as you are. You must have a beautiful family! I hope she wins!

 

I might try this recipe for Christmas, for the less healthy eaters in the family. It sure sounds good! :-)Cyndi

 

 

In a message dated 12/21/2008 10:36:45 A.M. Pacific Standard Time, joeflaherty writes:

 

 

 

 

This is not a health food recipe, but it sounds pretty basic, good foods.My cousin came up with this recipe for a contest. It sounds good written out. I'm not sure what her pitch was for this video, she supposed to getvotes by numbers of views. joe**********http://www.youtube.com/watch?v=6sn2aNyGIBwCherry Sour Cream Pie with Candied PecansNonstick vegetable oil spray1 cup roughly chopped or broken pecans2 Tablespoons maple syrup1 Tablespoon sugar1/2 teaspoon salt1 pastry for a pie crust, unbaked2 eggs1 1/4 cups sour cream1/2 teaspoon vanilla extract1/3 cup sugar2 Tbsp flour2 cans Solo Cherry pie filling (12 oz each)Whipped topping (i.e. ReddiWip)Preheat oven to 325 degrees.For candied pecans: Spray a baking sheet with nonstick spray. In amedium bowl, stir together the pecans, maple syrup, 1 Tbsp sugar, andsalt. Ensure that pecans are thoroughly coated, then spread them onthe baking sheet. Bake for 5 minutes, then stir the nuts and loweroven temperature to 300 degrees. Bake for another 8-10 minutes, untilnuts are deep golden and sugar mixture starts to bubble, stirring onceor twice more. Remove from oven and pour nuts onto parchment paper todry and cool.Raise oven temperature to 400 degrees.Place pie pastry into a 9 1/2 inch glass pie pan, and flute the edges.In a large mixing bowl, beat eggs until light-colored. Add in sourcream, vanilla, 1/3 cup sugar and flour and mix well. Fold in the SoloCherry pie filling, and pour mixture into the unbaked pie shell. Coveredges of crust with a foil shield. Bake in preheated oven for 40-50minutes, until pie crust is deep golden brown, and pie appears done onthe edges. (The middle will set up as it cools.) Remove pie and allowto cool approximately 1 hour at room temperature and 2 hours or morein the refrigerator.Once pie is cooled, slice and serve. Top each slice with desiredamount of whipped topping, and sprinkle on a few candied pecans. Storeany remaining pie in the refrigerator. One site keeps you connected to all your email: AOL Mail, Gmail, and Mail. Try it now