Although it’s been 3 weeks since I last posted I want you to know that it’s Thanksgiving and I’m giving thanks for this little blog. It keeps me sane sometimes, even though I don’t give it all the care and feeding it’s been used to all these years. Still, I couldn’t let the holiday pass without pie. Sour Cream Brown Sugar Pie.
I can’t remember who introduced me to Brown Sugar Pie. I’ve had so many versions that they all seem to run together in my mind. There’s the version made with cream, and the improved version made with buttermilk. I even recall a version so delicious that my host (and my date for the evening), after cutting a tiny slice for me, proceeded to demolish the rest of the pie straight from the tin. “Damn fine pie” I recall him mimicking from a Twin Peaks quote popular at the time.
In this version, I combined both ideas and made mine with sour cream. The sweet and sour tang seems to fit my mood and the mood of the holiday we’re about to celebrate.
Thanksgiving Sour Cream Brown Sugar Pie
It’s Thanksgiving and I have to wonder, can you carve a turkey without a knife? Could cranberries be weaponized? Do basters ever get shoved where the sun don’t shine? You don’t need a crystal ball to see that this holiday is going to be contentious for some families. Sure, there’s always been that drunk uncle (usually me) who pushes the political envelope a little too loudly. But this year a lot of tables are going to be elbow-to-elbow in “drunk uncle” bravado and there’s plenty of topical fuel to exacerbate the sparring. Especially if you find yourself a blue sheep in a mostly red flock (or vice versa).
Thank God there’s (damn fine!) Sour Cream Brown Sugar Pie this year. I may just eat it straight from the tin. GREG
4 tablespoonunsalted butter(melted and cooled to room temperature)
1 teaspoonvanilla extract
3 large eggs(at room temperature)
fruit compote(as topping, optional)
Directions
Set the oven rack to the middle position and preheat the oven to 400ºF.
On a lightly floured surface, roll the dough out to a 12-inch circle, about ⅛‑inch thick. Carefully transfer the dough to a 9‑inch pie plate and gently press it up the sides. Drape any excess crust over the edge, then fold under and crimp decoratively. Use a fork to prick holes in the bottom of the dough. Chill for at least twenty minutes.
Line the chilled pie pan with parchment or foil and fill with dried beans or pie weights. Bake for 8 to 10 minutes. Carefully remove the weights and parchment or foil, then continue baking for another 5 to 8 minutes, or until the crust is dry and pale-colored. Remove from the oven and set aside on a rimmed baking sheet to cool. Lower the oven temperature to 350ºF.
Meanwhile, in a medium bowl combine the brown sugar, cornmeal, and salt. Set aside.
In a separate large bowl mix the sour cream, melted butter, and vanilla together until no lumps appear. Whisk in the eggs, one at a time, until well combined.
Add the dry ingredients into the wet ingredients and stir vigorously until the brown sugar is dissolved. Pour the mixture through a fine-mesh sieve into the partially baked pie shell.
Transfer the pie, on its baking sheet, to the 350ºF oven. Bake until the custard is barely set and a little puffy, about 45 minutes. Serve warm (not hot) or at room temperature with a scoop of fruit compote (if using) on the top of each slice.
Print This RecipeTotal timeYield6–8Source Martha Stewart LivingPublished
Ingredients
1 cupMoscato wine
½ cupgranulated sugar
1 star anise
1 cinnamon stick
1 pinchkosher salt
4 Fuyu persimmons(peeled, cored and cut into bite-size wedges)
Directions
Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days).
So I have NO idea how I missed this delicious pie recipe, so I’m just going to have to bake it tonight! Happy 2020, G!
I’ve never had the pleasure of tasting brown sugar pie but your pictures tell me I’d really like it. That compote, too. Hope you had a wonderful Thanksgiving.
I’ve never had a brown sugar pie! And I’ve certainly never eaten an entire pie out of the tin, on a date. (That’s the kind of secret behavior you keep to yourself until after you’re married IMHO.) Fortunately, my entire family (as well as my in-laws) shares the same political views — well, not exactly the same … but none of us are Republicans — not that there’s anything wrong with it (until lately). Anyway, this pie seems perfect for me. I love everything about it.
This pie sounds amazing — and that compote, oh my! Hope you had a nice Thanksgiving. Drunk or not. 😉 xo Valentina
Well, there is certainly nothing to argue about when it comes to this pie! And I’ll just leave it at that!
HAHAHAHAHAHA! So you’re that uncle?!! This is a beautiful sounding pie. I made one called pumpkin cream pie, with basically a custard and pumpkin. I took it out of the downstairs fridge, which really chills beer well, and brought it upstairs. Then forgot about it. When I went to cut it, well, it was basically pudding. Oh well Happy Thanksgiving!~
Well, I hope Thanksgiving wasn’t all that contentious although it would have been fun to be a fly on the wall… My Nana used to make a Québécoise Tarte au Sucre — a brown sugar pie. I love it but I think you just gave her a run for her money! Can’t wait to try this at the holidays. Yours, in solidarity, the blue sheep in my family
I am celebrating at a friends’s house with a group of people I don’t know, it should be interesting. But your pie would not just please my drunken relatives, I would sneak several bites out of the tin myself .
Pie is always best consumed directly from the tin. Isn’t it? 🙂 This does look really good. I better make two of these. One for the sane diners this Thanksgiving. And one for my drunk uncle’s face. 🙂