Grandma Maxines Sour Cream Raisin Pie Recipes

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OLD-FASHIONED SOUR CREAM-RAISIN PIE



Old-Fashioned Sour Cream-Raisin Pie image

Take a page out of grandma's book with this old-fashioned pie that deserves to be pulled out of the archives. As classic as they come, a well-made sour cream-raisin pie is the perfect combination of slightly tart, slightly crunchy. Though many Southerners have a family recipe for this custard pie stashed away, a pinch of this and a handful of that can easily be lost in translation from one generation to the next. We're here to help you with the details. One such tip? Be sure to beat the eggs until they're pale yellow. This will give your pie a boost in body and texture. The result will be a beautiful pie with a nice brown crust and creamy white interior. Finish with some whipped cream or a dollop of crème fraiche for any occasion pie that will be the talk of the party. Guests may even think it's better than grandma's original.

Provided by Southern Living Editors

Categories     Pies

Time 2h10m

Yield Serves 8

Number Of Ingredients 7

1/2 (14.1-oz.) package refrigerated piecrusts (1 piecrust)
3 large eggs
1 1/2 cups granulated sugar
1 cup sour cream
1 cup raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour

Steps:

  • 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.
  • Bake on bottom rack of preheated oven for 10 minutes. Reduce temperature to 350°F; bake until center is set, about 45 minutes more. Cool completely on a wire rack, about 1 hour.

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.

GRANDMA FRIENDSHIP'S RAISIN PIE



Grandma Friendship's Raisin Pie image

This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

All-purpose flour, for work surface
Pie Crust
2 1/2 heaping cups raisins
2 cups cold water
2 tablespoons cornstarch
3/4 cup sugar
3 tablespoons cider vinegar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1 large egg yolk
1 tablespoon milk
Pinch of salt
Vanilla ice cream, for serving

Steps:

  • On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
  • In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
  • Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired.
  • In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.

GRANDMA MEG'S RAISIN PIE



Grandma Meg's Raisin Pie image

Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, "If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie." We had lot of wild game and raisin pies during those days!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup dark corn syrup
1-1/2 cups raisins
1 tablespoon lemon juice
2 teaspoons butter
Pastry for a double-crust pie (9 inches)

Steps:

  • In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin). , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 477 calories, Fat 16g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 328mg sodium, Carbohydrate 84g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.

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 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

GRANDMOTHER'S RAISIN CREAM PIE



Grandmother's Raisin Cream Pie image

Number Of Ingredients 15

1/2 (15-ounce) package refrigerated pie crust (1 crust)
FILLING
3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon cloves
1 1/2 cups dairy sour cream
3 eggs yolk, slightly beaten
1 cup raisins
1/2 cup chopped walnuts
MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
dash salt
6 tablespoons sugar

Steps:

  • Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.In medium heavy saucepan, combine 3/4 cup sugar, flour, cinnamon and cloves mix well. Stir in sour cream and egg yolks until smooth. Cook over medium heat until filling is thickened, stirring constantly. Remove from heat stir in raisins and walnuts. Cover surface with plastic wrap. Refrigerate 1 hour. Pour into cooled baked shell.Heat oven to 350°F. In small bowl, beat egg whites, cream of tartar and salt at medium speed until soft peaks form, about 1 minute. Beating at high speed, gradually add 6 tablespoons sugar 1 tablespoon at a time, until stiff peaks form and sugar is dissolved. Spoon meringue over filling. Seal to edge of crust. Bake at 350°F. for 10 to 15 minutes or until lightly browned. Cool completely. Store in refrigerator.Nutrition Per Serving: Calories 370 Protein 5g Carbohydrate 47g Fat 19g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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 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. -----

GRANDMA MAXINE'S SOUR CREAM RAISIN PIE



GRANDMA MAXINE'S SOUR CREAM RAISIN PIE image

Categories     Dessert     Sour Cream

Yield 4-6

Number Of Ingredients 14

1 cup raisins
2 egg yolks, beaten
1 cup sour cream
1/2 tsp ground cloves
1/3 cup flour
1 cup water
1 cup sugar
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
1 baked pie shell
Meringue:
2 egg whites
4 tsp sugar

Steps:

  • Boil raisins in water 5 minutes. Add in egg yolks, mix well. Mix together sugar and sour cream. Add to raisin mixture. Add remaining ingredients to raisin mixture and simmer until thickened. Pour into baked pie shell and cover with meringue. Bake 350F until browned. Meringue: Beat eggs and sugar till stiff peaks form.

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