Farm Journals Sour Cream Raisin Pie Recipes
GRANDMA'S SOUR CREAM RAISIN PIE
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
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.
FARM JOURNAL'S SOUR CREAM RAISIN PIE
Every Midwesterner needs a Sour Cream Pie occasionally
Provided by Chris Cunningham
Categories Pies
Time 40m
Number Of Ingredients 12
Steps:
- 1. Combine first 6 ingredients in large saucepan.
- 2. Beat egg yolks slightly with a fork. Add yolks, raisins, and lemon juice to pan. cook over medium heat, stirring constantly until mixture comes to a boil. Cook one minute more and remove from heat.
- 3. Prepare meringue by beating egg whites and cream of tartar until foamy with a mixer. Gradually add sugar, one tbs. at a time while beating at high speed. continue beating until stiff, glossy peaks form. Beat in vanilla.
- 4. Pour slightly cooled raisin mixture into baked pie shell. Spoon some of the meringue around the edges of the pie, spreading the meringue so that it touches the inner edge of the crust all the way around the pie. Heap remaining meringue in the center and gently push it out to the edges of the meringue border.
- 5. Bake at 400 F. for 10 minutes or until meringue is browned. Cool on rack.
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