Easy Sour Cream Raisin Pie Recipes

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GRANDMA'S SOUR CREAM RAISIN PIE



Grandma's Sour Cream Raisin Pie image

The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup 2% milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon salt
6 tablespoons sugar

Steps:

  • In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

EASY SOUR CREAM RAISIN PIE



Easy Sour Cream Raisin Pie image

This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.

Provided by Christine

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked pie crust
2 eggs
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
  • Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 48.7 g, Cholesterol 47.3 mg, Fat 15.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 265.3 mg, Sugar 32.3 g

EASY SOUR CREAM RAISIN PIE



Easy Sour Cream Raisin Pie image

For my family, this pie is as essential for Thanksgiving dinner as turkey, dressing and mashed potatoes! I've been told this recipe has been in the family since the 1860s. -Trish Rempe, Superior, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 9

Pastry for double-crust pie (9 inches)
2 large eggs
1 cup sour cream
3/4 cup sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 cup raisins

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a small bowl, beat eggs on medium speed for 1 minute. Add the sour cream, sugar, vinegar, cinnamon, cloves and salt and mix well. Stir in raisins. Pour into pastry shell. , Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry., Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 447 calories, Fat 20g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

RAISIN SOUR CREAM PIE



Raisin Sour Cream Pie image

Try this easy to make sour cream and raisin pie in a graham cracker crust. Serve with whipped topping.

Provided by Linda

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 cup sour cream
1 cup white sugar
1 cup raisins
2 eggs, beaten
2 teaspoons distilled white vinegar
½ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix sour cream and sugar. Fold in raisins and beaten eggs. Stir in vinegar, salt, cinnamon and cloves. Pour mixture into pie crust.
  • Bake pie for 40 minutes, or until knife inserted in center of pie comes out clean. Remove from oven and let cool slightly.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 54.1 g, Cholesterol 47.3 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 330.1 mg, Sugar 35.3 g

SOUR CREAM RAISIN PIE I



Sour Cream Raisin Pie I image

A creamy raisin pie.

Provided by Glenda

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 8

1 (9 inch) pie crust, baked
¾ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 eggs
2 cups sour cream
1 cup raisins
2 tablespoons lemon juice

Steps:

  • In a large saucepan, combine sugar, cornstarch, and salt. Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan. Cook over low heat, stirring constantly, until thickened. Pour custard into pie shell. Cool.
  • Spread remaining 1/2 cup sour cream over cooled filling. Refrigerate several hours, until thoroughly chilled.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 45.6 g, Cholesterol 71.8 mg, Fat 18.5 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 224.8 mg, Sugar 30.4 g

SOUR CREAM RAISIN PIE II



Sour Cream Raisin Pie II image

cream nicely dotted with dark raisins. Today I baked the following pie and have made minor adjustments to the original recipe, but it is essentially a recipe published by Better Homes and Gardens, and sent to me by Patty. Thanks Patty! Now the recipe, which I'd like to share... Robb

Provided by Robb Dabbs

Categories     Pie

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup canola oil
3 tablespoons milk
1 cup dark raisin
3 egg yolks
1 cup sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3/4 cup sour cream
1/4 cup unsalted butter
1 teaspoon vanilla extract
3 egg whites
6 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Steps:

  • Cover raisins with 1 cup of boiling water, let stand 5 minutes.
  • Drain.
  • Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk.
  • Do not stir.
  • Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass.
  • Shape mixture into a ball and roll between sheets of plastic wrap.
  • Peel plastic wrap off of top of pastry, and invert pastry into 9" pie pan.
  • Crimp edge and flute. Bake pastry in 425 degree F.
  • oven 12-15 minutes or until lightly browned.
  • Cool on wire rack.
  • FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk.
  • Cook and stir until mixture is thick and bubbly.
  • Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly.
  • Gradually stir about 1 cup of the hot mixture into yolks.
  • Return mixture to saucepan.
  • Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins.
  • Stir just until mixed; do not overmix.
  • Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar.
  • Stir until sugar is dissolved.
  • Beat at high speed until mixture holds soft peaks.
  • Add vanilla extract. Beat until mixture holds stiff peaks.
  • Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes.
  • Cool, cover, and chill to store. -----

SOUR CREAM RAISIN PIE II



Sour Cream Raisin Pie II image

This is a very old pie commonly found in the Midwest. Although most recipes call for dark raisins, this one uses sultanas ( golden raisins). Use real maple syrup for the right consistency ( Grade B if you can get it). Best to use sour cream that is not low fat or fat free.

Provided by Kevin Ryan

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 11

1 cup golden raisins
4 egg yolks
1 egg
2 cups sour cream
½ cup real maple syrup
2 tablespoons white sugar
1 teaspoon freshly ground nutmeg
1 ½ teaspoons vanilla extract
1 tablespoon all-purpose flour
1 recipe pastry for a (10 inch) single crust pie
¼ teaspoon freshly ground nutmeg

Steps:

  • Preheat oven to 375 degrees F ( 190 degrees C).
  • Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
  • Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.

Nutrition Facts : Calories 425 calories, Carbohydrate 47.3 g, Cholesterol 151 mg, Fat 24.4 g, Fiber 1.9 g, Protein 6.4 g, SaturatedFat 10.9 g, Sodium 191.3 mg, Sugar 26 g

SOUR CREAM RAISIN PIE



Sour Cream Raisin Pie image

A hint of lemon gives extra zing to the creamy pudding-and-raisin filling in this homey dessert. Topped off with sweetened sour cream, it's sure to be a hit at your house. "I came across this recipe in a booklet quite some time ago," pens Patricia Kile of Elizabethtown, Pennsylvania. "To lighten it, I sometimes use low-fat sour cream instead of regular."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

1-3/4 cups water
1 cup raisins
1 package (3 ounces) cook-and-serve vanilla pudding mix
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
1 cup sour cream
1/4 cup confectioners' sugar
1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan, combine the first five ingredients. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in butter, lemon juice and zest. Cool for 5 minutes, stirring twice. Pour into pastry shell. Press a piece of waxed paper on top of filling; refrigerate overnight. Remove waxed paper. In a bowl, combine the sour cream, confectioners' sugar and nutmeg. Spread over pie. Store in the refrigerator.

Nutrition Facts :

CLASSIC SOUR CREAM RAISIN PIE



Classic Sour Cream Raisin Pie image

Make and share this Classic Sour Cream Raisin Pie recipe from Food.com.

Provided by Susie in Texas

Categories     Pie

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 8-inch unbaked pie shell
2 large eggs
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup raisins
1/2 cup sour cream (for topping) (optional)
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons milk, cold

Steps:

  • Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.
  • Stir in raisins.
  • Pour into pie shell.
  • Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.
  • Cool.
  • If desired,top servings with sour cream.
  • Combine flour with salt.
  • Cut in shortening until particles are pea size.
  • Sprinkle with milk to make a stiff dough.
  • Roll on lightly floured board or cloth to fit a 8" pie tin.
  • Fold edge under and flute rim.

SOUR CREAM RAISIN PIE



Sour Cream Raisin Pie image

Categories     Mixer     Dessert     Bake     Low Sodium     Raisin     Chill     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 11

1 cup raisins
Pastry dough
Pie weights or raw rice for weighting shell
2 large eggs
1 cup sour cream
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt

Steps:

  • In a bowl soak raisins in water to cover by 2 inches at least 8 hours and up to 1 day. Drain raisins in a sieve.
  • On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch glass pie plate (1 quart). Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Chill shell until firm, about 30 minutes.
  • Preheat oven to 425° F.
  • Lightly prick bottom of shell all over with a fork and line shell with foil. Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 8 minutes more. Cool shell in pan on a rack.
  • Reduce temperature to 400° F.
  • Separate eggs. Chill whites until ready to use. In a bowl whisk together yolks and sour cream and whisk in 1/2 cup sugar, flour, vanilla, cloves, nutmeg, salt, and raisins. Pour filling into shell and bake in middle of oven 10 minutes. Reduce temperature to 350° F. and bake pie 30 to 40 minutes more, or until filling is set.
  • Remove pie from oven but keep temperature at 350° F. In another bowl with an electric mixer beat whites until they just hold soft peaks. Gradually add remaining 1/4 cup sugar, beating until meringue just holds stiff peaks. Spread meringue over warm pie, covering filling completely and making sure meringue touches shell all the way around.
  • Bake pie in middle of oven until meringue is golden, about 10 minutes. Cool pie on rack and serve at room temperature.

GRANDMA'S SOUR CREAM RAISIN PIE



Grandma's Sour Cream Raisin Pie image

This is my mother's favorite pie recipe and it came from her mother. Just wanted to pass along an old family favorite to my Zaar family.

Provided by Mysterygirl

Categories     Pie

Time 12m

Yield 8 serving(s)

Number Of Ingredients 6

2 eggs
1 cup sour cream
1 cup raisins
2/3 cup sugar
1 teaspoon nutmeg
1 9 inch pie shell, baked

Steps:

  • Mix together filling ingredients and cook until thick.
  • Pour into pre-baked pie shell -- that's it, no more cooking.
  • Optionally you may top with meringue, lightly brown the meringue.

Nutrition Facts : Calories 291.7, Fat 12.6, SaturatedFat 5.6, Cholesterol 61.5, Sodium 132.9, Carbohydrate 43, Fiber 1.4, Sugar 29.4, Protein 4

SOUR CREAM RAISIN PIE



Sour Cream Raisin Pie image

This pie was made by my Grandmother and the recipe was passed to me by my Mother. This pie is delicious and always brings back fond memories when I make it.

Provided by CeeDee

Categories     Pie

Yield 8 serving(s)

Number Of Ingredients 11

2 cups sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon clove
2 cups sour cream
2 cups raisins, plumped in hot water and drained
6 tablespoons vinegar
1 teaspoon baking soda
1 dash salt
1 pastry for a double-crust 9-inch pie, unbaked

Steps:

  • Cook all filling ingredients in sauce pan on top of stove until mixture thickens and foam disappears.
  • Use a large pan for this as the vinegar and soda will foam up.
  • Turn into unbaked pie crust and top with second crust.
  • Brush top with milk and cut slits to vent.
  • Bake at 425 degrees for 20 min and then reduce oven temp to 350 degrees and bake for another 20 to 30 minutes or until brown.

Nutrition Facts : Calories 662.7, Fat 27.2, SaturatedFat 11.3, Cholesterol 25.3, Sodium 445.7, Carbohydrate 103.5, Fiber 3.2, Sugar 71.6, Protein 5.9

OLD-FASHIONED SOUR CREAM/RAISIN PIE



Old-Fashioned Sour Cream/Raisin Pie image

We go to this little place on our way to see some of our friends in Nebraska. I Belive it is in Salina, Kansas. They make a killer Raisin Cream Pie. I think this is pretty close to theirs.

Provided by Erin Justice

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

16 ounces sour cream
1 1/2 cups sugar
3 tablespoons flour
3 egg yolks
1 cup raisins
3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 (9 inch) baked pie shells

Steps:

  • In a heavy medium saucepan stir together first 5 ingredients. Cook, stirring constantly over medium heat until thinkened and bubbly, keep warm.
  • For Meringue, place the egg whites and cream of tartat in a large clean mixing bowl. Beat with an electric mixer on medium speed until you get soft peaks. Slowly add sugar, one tablespoon at a time. Beating on high for about 4 minutes until stiff glossy peaks form.
  • Pour warm filling into baked pie chell. Spread meringue over filling. Bake in a 350 oven for 15 minutes. Remove and cool on wire rack for 1 hours. Chill 3-6 hours before serving. Cover for longer storage.

Nutrition Facts : Calories 549.6, Fat 21.7, SaturatedFat 10.2, Cholesterol 97.1, Sodium 174, Carbohydrate 86, Fiber 1.6, Sugar 67.2, Protein 6.4

SOUR CREAM RAISIN PIE IV



Sour Cream Raisin Pie IV image

This is a pie I used to make when I worked at the Downing Hotel Coffee Shop in Oskaloosa, Iowa. The hotel and coffee shop are no longer there, but their famous pies live on!

Provided by Phyllis Bartlow

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 14

1 prepared 8 inch pastry shell, baked and cooled
1 cup light cream
1 tablespoon cider vinegar
1 ½ cups raisins
¼ teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 ⅛ cups white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 egg yolks, beaten
1 teaspoon vanilla extract
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
  • In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
  • In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
  • Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

Nutrition Facts : Calories 418.5 calories, Carbohydrate 69.2 g, Cholesterol 110 mg, Fat 15.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 7.1 g, Sodium 191.7 mg, Sugar 53.9 g

SOUR CREAM-RAISIN PIE



Sour Cream-Raisin Pie image

Try this version of an all-time favorite sour cream-raisin pie that was a 2010 State Fair Pie Contest winner.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 8

Number Of Ingredients 15

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup raisins
1 1/4 cups water
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 egg yolks
1 cup sour cream
2 tablespoons margarine or butter, softened
1 cup chopped walnuts or pecans
1 teaspoon vanilla
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1 teaspoon vanilla, if desired

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
  • In 1-quart saucepan, heat raisins and water to boiling; reduce heat and simmer for 5 minutes. Drain; set aside.
  • In 2-quart saucepan, mix 1 cup sugar, the flour and salt. In bowl, beat egg yolks, sour cream and margarine. Add to sugar mixture in pan. Cook over low heat about 15 minutes or until thick. Remove from heat. Add drained raisins, nuts and 1 teaspoon vanilla. Pour into baked pie shell.
  • In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add 1/3 cup sugar, beating until mixture forms stiff peaks. Add 1 teaspoon vanilla. Spoon meringue over filling; spread to edge of crust.
  • Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F about 12 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 630, Carbohydrate 77 g, Cholesterol 105 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 45 g, TransFat 0 g

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From boulderlocavore.com


EASY SOUR CREAM RAISIN PIE - RAISIN PIE RECIPES
The sour cream filling is quite delicious and is a perfect compliment to raisins. 343 calories; protein 4g; carbohydrates 48.7g; fat 15.6g; cholesterol 47.3mg; sodium 265.3mg. prep:20 mins
From worldrecipes.org


SOUR CREAM RAISIN PIE - HOUSE OF NASH EATS
2020-04-17 Place raisins in a small saucepan with enough water to cover them completely. Bring to a boil, then remove from the heat and add the vanilla. Let sit for at least 10 minutes. Meanwhile, combine sugar, cornstarch, salt, cinnamon, and cloves in a large saucepan and whisk together. Add sour cream and milk and whisk well.
From houseofnasheats.com


OLD-FASHIONED SOUR CREAM-RAISIN PIE RECIPE | SOUTHERN LIVING
Preheat oven to 400˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow, about 3 minutes. Stir in sugar, sour cream, raisins, pecans, and flour until combined. Pour mixture into piecrust.
From southernliving.com


BAKE A SCRUMPTIOUS SOUR CREAM RAISIN PIE FOR SOMEONE YOU LOVE …
2022-02-22 Add the sour cream, lemon juice, and egg yolks. Cook over medium heat, constantly stirring until the mixture thickens. Fold in the well-drained raisins, and pour into a baked 9" pie shell. Top with meringue and bake in a 425-degree oven for about 10 minutes or until golden brown with brown-tipped peaks.
From yeyfood.com


SOUR CREAM RAISIN PIE | CANADIAN LIVING
2005-07-14 Method. Filling: Cover and set aside egg whites in refrigerator. In saucepan over medium-high heat, stir together raisins, sour cream, egg yolks, all but 2 tbsp (25 mL) of the sugar, the cinnamon and salt ; bring to boil. Reduce heat to medium and cook, stirring, for about 5 minutes or until thickened to consistency of pudding.
From canadianliving.com


SOUR CREAM RAISIN PIE RECIPE - BAKERRECIPES.COM
The best delicious Sour Cream Raisin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream Raisin Pie recipe today! Hello my friends, this Sour Cream Raisin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Sour Cream Raisin Pie is amazingly delicious, and addictive, everyone will …
From bakerrecipes.com


SOUR CREAM RAISIN PIE - EASY DESSERT RECIPES
2021-11-24 How to make Sour Cream Raisin Pie Be sure to see the recipe card below for full ingredients & instructions! Preheat the oven and prepare a pie dish. Boil the raisins. Whisk together the sugar, sour cream, cornstarch, butter, lemon juice, salt and cinnamon over medium heat. Simmer. Remove from heat, then whisk in the egg yolks.
From easydessertrecipes.com


SOUR CREAM-RAISIN PIE RECIPE | MYRECIPES
Step 1. Beat eggs in a medium mixing bowl until thick and lemon colored. Stir in sugar. Add sour cream, raisins, and pecans; blend well. Pour into pastry shell. Bake at 400° for 10 minutes. Reduce temperature to 350°; bake 45 minutes. Cool. Advertisement.
From myrecipes.com


OLD-FASHIONED SOUR CREAM/RAISIN PIE | MIDWEST LIVING
1 baked 9-inch pie shell Directions Instructions Checklist Step 1 In a heavy medium saucepan stir together the sour cream, 1-1/2 cups sugar, flour, egg yolks, and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm. Step 2 For meringue, place the egg whites and cream of tartar in a large mixing bowl.
From midwestliving.com


EASY SOUR CREAM RAISIN PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off …
From recipeschoice.com


SOUR CREAM-RAISIN PIE RECIPE - PILLSBURY.COM
2021-05-05 2 cups sour cream 1 teaspoon ground cinnamon 2 dashes ground nutmeg 3 egg yolks 1 cup raisins Meringue 4 egg whites, at room temperature 1/4 teaspoon cream of tartar 1/4 cup sugar 1 teaspoon vanilla Make With Pillsbury Pie Crust Steps 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell.
From pillsbury.com


CLASSIC SOUR CREAM RAISIN PIE RECIPE - RECIPELAND.COM
Fold edge under and flute rim. OR use a 9 inch unbaked pie crust. Filling: Beat eggs, 1 cup sour cream, sugar, vanilla, salt and nutmeg together until well blended. Stir in raisins. Pour into pie shell. Bake, below oven center, in moderate hot oven (375 degrees) for …
From recipeland.com


RAISIN SOUR CREAM PIE - BETTY CROCKER RECIPE
Bake at 450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate) on a wire rack. Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
From bakerrecipes.com


SOUR CREAM RAISIN PIE - RELISH
Preheat oven to 375F. To prepare the filling, beat eggs in a medium bowl; brush rim of pie crust with 1 teaspoon beaten egg. To remaining egg, add sugar, orange rind, nutmeg and sour cream; beat until evenly blended. Sprinkle 1 cup raisins over bottom of pie crust; pour sour cream mixture over top. Sprinkle remaining 1/2 cup raisins on top.
From relish.com


SOUR CREAM RAISIN PIE - THE CHEF MIMI BLOG
2018-02-02 Cool shell in pan on a rack. Reduce temperature to 400 degrees F. Separate eggs. Chill whites until ready to use. In a bowl whisk together yolks and sour cream and whisk in 1/2 cup sugar, flour, vanilla, cloves, nutmeg, salt, and raisins. Pour filling into shell and bake in middle of oven for 10 minutes.d.
From chefmimiblog.com


SOUR CREAM RAISIN PIE - HOT ROD'S RECIPES
2020-12-13 Instructions. Partially bake and the pie shell according to the directions on the package. Let cool on a rack before filling. Preheat oven to 425°F. In a mixing bowl, beat the eggs and sugar until light and fluffy. Add the sour cream, cinnamon, nutmeg, salt, raisins, lemon zest and lemon juice, mixing until well blended.
From hotrodsrecipes.com


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