Your Daily Sweets: What Are You Making and Baking? (2017 – )

[gulfporter]

Blueberry sour cream pie with pecan crumble topping. 

 

 

[rotuts]

@gulfporter

 

Wow !

 

Would you share  the Rx for that ?

 

looks like something I might make w pre-made pice crust !

Edited 7 hours ago by rotuts (log)

[gulfporter]

This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference).   I also add juice of 1/2 a lemon into the blueberry mixture.

 

I use a pre-rolled store-bought pie crust because I am lazy. 

 

https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/

[rotuts]

@gulfporter

 

Thank you .

 

agree w you on the vanilla.

Edited 7 hours ago by rotuts (log)

[oli]

28 minutes ago, gulfporter said:

This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference).   I also add juice of 1/2 a lemon into the blueberry mixture.

 

I use a pre-rolled store-bought pie crust because I am lazy. 

 

https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/

Any other recipe from that site that you particularly like?

[gulfporter]

11 minutes ago, oli said:

Any other recipe from that site that you particularly like?

No. This pie recipe goes back to Goumet or Bon Appetit to 1980s.  It's been copied at lots sites over the years. 

 

I remember the first time I made it my late FIL declared it the Perfect Pie. He gifted me both mag subscriptions every Xmas. I made him this pie a few times every year. 

Edited 7 hours ago by gulfporter (log)

[oli]

17 minutes ago, gulfporter said:

No. This pie recipe goes back to Goumet or Bon Appetit to 1980s.  It's been copied at lots sites over the years. 

I am in Sun Lakes 6mos/yr. I am sure you've been to Barrio bakery in Tucson and I am glad they are in Gilbert - lines are not as long.

Edited 7 hours ago by oli (log)

[gulfporter]

45 minutes ago, oli said:

I am in Sun Lakes 6mos/yr. I am sure you've been to Barrio bakery in Tucson and I am glad they are in Gilbert - lines are not as long.

Yes, Barrio is terrific....but oh the lines!  

[TdeV]

On 5/4/2025 at 9:22 PM, OlyveOyl said:

Pistachio ricotta cheesecake, freshly made ricotta and pistachio butter were the main ingredients for this crustless cheesecake. Fresh raspberries were a complementary addition. The edge of the cake was sprinkled with finely chopped pistachios and chocolate.

 

@OlyveOyl, what is the shape of this pie tin? How do you get that indentation?

 

That is a truly enticing looking dessert. Do you have a smear of something under the raspberries?

[OlyveOyl]

@TdeV
I overfilled a loose bottom 6” cake pan! Although I had taken out enough batter for two small tarts, it was still too much batter, I should have used a 7” pan but was too lazy to prep another pan.  The 6” had parchment on the bottom and a 3”parchment collar.  Because it was over filled, it just baked up wonky, it should have been reasonably flat. I actually pressed the sides down a bit to try and flatten it some. It did give me the opportunity to fill the center with raspberries.  The recipe is from Mangiabedda, Crustless Pistachio Cheesecake, I’ll eventually make it again but scaled properly.

Edited 42 minutes ago by OlyveOyl (log)