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Desserts Featured Recipes

Sour Cream Pear Pie

Sour Cream Pear Pie | Erica Robbin

  • Servings: 1 deep dish pie
  • Difficulty: Moderate
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Incredibly decadent.

Happy National Pi Day! Yes, it’s that time of year again to celebrate Pi, as in 3.14159… the ratio of a circle’s circumference to its diameter. Let’s celebrate with a yummy slice of delicious, homemade pie! It was also announced today that a new world record was achieved, calculating a value at a length of 31 trillion digits!


Credit: ericarobbin.com

Ingredients

    PIE CRUST:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 1 tablespoon apple cider vinegar
  • 1/2 cup ice water (2 tablespoons more if needed)
  • 1 egg, lightly beaten (reserve 1 teaspoon for brushing over pie crust edges)
  • PIE FILLING:
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 1 1/2 cups sour cream
  • 1 tablespoon vanilla extract
  • 1 egg, slightly beaten
  • 5 pears, cored, peeled, diced
  • PIE TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/2 cup walnuts, lightly toasted, chopped

Directions

    PIE CRUST:

  1. Mix flour, salt, and butter together using pastry blender or fork.
  2. Add apple cider vinegar, water, and egg and gently fold (do not knead), roll into ball, cover, and refrigerate for 30 minutes.
  3. PIE FILLING:
  4. Combine sugar, flour, salt, and nutmeg.
  5. Mix in sour cream, vanilla, and egg.
  6. Fold in pears.
  7. PIE TOPPING:
  8. Preheat oven to 350 degrees F (177 C) while preparing topping.
  9. Mix flour, salt, and butter together using pastry blender or fork.
  10. Fold in walnuts.
  11. ASSEMBLY AND BAKING:
  12. Roll out dough and press onto bottom of deep dish pie plate, pierce bottom crust with a fork, brush reserved egg whites onto pie crust edges.
  13. Add filling and cover crust edges with foil.
  14. Bake for about 30 minutes.
  15. Remove from oven, remove foil, and sprinkle topping over top.
  16. Place pie back into oven and cook an additional 20 minutes at an increased temperature of 375 degrees F (190 C) until golden and ensuring crust is baked through.
  17. Let cool slightly before serving.
  18. I hope you enjoy! Was mathematics one of your favorite subjects in school? I wasn’t so fond about it until I took statistics in college, then I understood the love!


Sour Cream Pear Pie © 2019 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes

Nutella Cookies

Nutella Cookies | Erica Robbin

  • Servings: 1 dozen, large
  • Difficulty: Easy
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Nutella is amazing and these cookies bring out the best in it!


Credit: ericarobbin.com

Ingredients

    NUTELLA COOKIES:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamon
  • 1 cup hazelnuts, lightly toasted as they will continue to toast in the oven (may use pecans or walnuts as a substitute)

Directions

    NUTELLA COOKIES:
  1. Preheat oven to 350 degrees F (177 C).
  2. Mix butter and sugars until creamy.
  3. Add in eggs, vanilla, and Nutella, mix well.
  4. In separate bowl, combine the remaining dry ingredients.
  5. Add combined dry ingredients to the wet mixture and mix until just combined.
  6. Fold in nuts.
  7. Using small cookie scoop, drop by generous rounded mounds 3 inches (5 cm) apart (they spread quite a bit) onto baking tray that is greased or lined with parchment paper.
  8. Bake at 350 degrees F (177 C) for 12 minutes or until center appears chewy but is no longer raw (they’ll continue to bake as they cool on pan).
  9. Let cool slightly before removing from pan.
  10. Store cookies in an airtight container.

Nutella was introduced in 1965 when cocoa was in limited supply due to World War II rationing. World Nutella Day is celebrated on February 5.

I love Nutella and this hazelnut chocolate spread is a nice addition to any recipe. These cookies are deliciously crunchy on the outside and chewy in the middle. They are lovely dipped in coffee, tea, or milk, nicely retaining their shape.

This is an adaptation from a recipe found on the Food Network website, which was provided in courtesy of Giada De Laurentiis. Her recipe is called “Chocolate Hazelnut Biscotti.” The original recipe is yummy as well, having a texture that is more crunchy and sweet.

Let me know if you make these and what you enjoy eating with Nutella!

Nutella Cookies © 2018 ericarobbin.com


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!