Sour Cream Raisin Meringue Pie Recipes

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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

SOUR CREAM RAISIN PIE WITH MERINGUE TOPPING



Sour Cream Raisin Pie With Meringue Topping image

Unique and totally delicious! --- use your favorite pie pastry for this I use my recipe #66929 or a frozen 9-inch crust, plan ahead the raisins have to soak in water for a minimum of 8 hours or up to 1 day. Cooking time is only for filling. You will love this pie!

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h50m

Yield 1 (9-inch pie)

Number Of Ingredients 12

1 unbaked pie pastry (for a 9-inch bottom crust)
1 cup raisins (or use half cup raisins and 1/2 cup currants)
2 large eggs, separated
3 large egg whites (5 eggs whites total, save the 3 egg yolks for another recipe)
1 cup sour cream (use full-fat sour cream only)
1/2 cup sugar (use more sugar for a sweeter taste if desired)
1 tablespoon flour
1 1/2 teaspoons vanilla
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup sugar (for egg whites)

Steps:

  • In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
  • Fit prepared pastry into a 9-inch deep-dish pie plate.
  • Trim dough leaving a 1/2-inch overhang, then crimp edge decoratively.
  • Chill the pastry in the fridge until very firm (about 30 minutes).
  • Set oven to 425°F (middle oven rack).
  • Lightly prick the pastry, then line the shell with foil.
  • Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
  • Carefully remove the foil and weights.
  • Place back in oven and bake for another 8 minutes.
  • Cool shell in pan on rack.
  • Reduce oven to 400°F.
  • To make the filling: drain the raisins well.
  • Separate the 2 eggs and place 5 whites in total into a bowl; set aside.
  • In another bowl whisk together the 2 yolks and sour cream in a bowl, then whisk in 1/2 cup sugar flour, vanilla, cloves, nutmeg and salt until very well combined.
  • Add in well drained raisins; mix to combine.
  • Pour the filling into shell and bake in center oven for 10 minutes at 400°F.
  • With pie still in the oven reduce oven again to 350°F and bake for another 30-40 minutes, or until filling is set.
  • To make meringue: Remove the pie from the oven but keep the temperature at 350°F.
  • In a bowl with an electric mixer beat the 5 room temperature egg whites until they JUST have soft peaks.
  • Gradually add in 1/4 cup sugar and keep beating until stiff peaks form.
  • Spread the meringue over warm pie, covering filling completely and making certain that the meringue touches shell all the way around (this is important!).
  • Bake pie in middle oven until meringue is golden (about 10 minutes).
  • Cool pie or serve at room temperature.

Nutrition Facts : Calories 2666, Fat 119.1, SaturatedFat 48.3, Cholesterol 524.2, Sodium 1670.1, Carbohydrate 365.5, Fiber 12.5, Sugar 238.8, Protein 47

SOUR CREAM RAISIN MERINGUE PIE



Sour Cream Raisin Meringue Pie image

From Betty Crocker's Cookbook, 1972, 'Betty' says..."A surprise pie! The rich, spicy filling is topped with a brown-sugar meringue."

Provided by WhoKnew

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 (9 inch) pie crusts, baked
1 1/2 tablespoons cornstarch
1 cup sugar
2 tablespoons sugar (in addition to above)
1/4 teaspoon salt
3/4 teaspoon nutmeg
1 1/2 cups sour cream
3 egg yolks, slightly beaten
1 1/2 cups raisins
1 tablespoon lemon juice
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons brown sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 400°F.
  • Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
  • BROWN-SUGAR MERINGUE RECIPE.
  • 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
  • Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
  • Bake about 10 min or until lightly browned.
  • Cool away from draft.

Nutrition Facts : Calories 435.8, Fat 15.9, SaturatedFat 7.9, Cholesterol 89.8, Sodium 228, Carbohydrate 71.4, Fiber 1.2, Sugar 55.2, Protein 5.2

SOUR CREAM RAISIN PIE



Sour Cream Raisin Pie image

Tangy and sweet, this sour cream raisin pie is just like Grandma used to make! This custard and raisin-filled pie is topped with a decadent brown sugar meringue topping for pie perfection!

Provided by Karlynn Johnston

Categories     Dessert

Number Of Ingredients 15

one 9 inch blind baked pie crust
1 cup Thompson raisins
2/3 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup sour cream
1/2 cup heavy cream
3 large egg yolks (beaten well and at room temperature)
4 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 cup packed brown sugar
1 teaspoon vanilla

Steps:

  • Preheat your oven to 350 °F.
  • Place the raisins into a glass 4 cup capacity microwave safe measuring cup. Add in enough water to cover them with an inch of water. Microwave on high, stirring every minute, until the raisins have plumped up. Drain and set the raisins to the side.
  • In a large saucepan, combine the sugar, cornstarch, cinnamon, cloves, nutmeg and salt. Stir in the sour cream and cream, whisking the mixture until smooth.
  • Cook the mixture, stirring constantly, over medium-high heat until thickened and bubbly. Turn down the heat to medium and cook for another 2-3 minutes, stirring continously, then remove from the heat.
  • Temper the eggs by rapidly stirring a small amount of the hot filling into the beaten egg yolks. Once done, beat the egg mixture into the pot, stirring constantly.
  • Place back on the burner and bring to a gentle boil, stirring constantly, and cook for 2 minutes, until nice and thickened. Remove from the heat.
  • Stir in the raisins then pour into the pie shell.
  • For the meringue, in a medium bowl beat the egg whites, cream of tartar and salt on medium speed until soft peaks form.
  • Gradually beat in the brown sugar on high until stiff peaks form.
  • Spread the meringue in an even layer over the hot filling, sealing the edge to the crust to prevent a soggy meringue later.
  • Bake the pie in the preheated oven for 15 minutes or until the meringue is a deep golden brown.
  • Remove and cool on a wire rack for an hour, then place into the refrigerator for 2 hours before serving.
  • Slice and serve.

Nutrition Facts : Calories 392 kcal, Carbohydrate 56 g, Protein 6 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 137 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 6 g, ServingSize 1 serving

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.

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.

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

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 :

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SOUR CREAM & RAISIN MERINGUE PIE RECIPE - FOOD NEWS
Reduce oven temperature to 400 degrees. Mix cornstarch, sugar, salt, and nutmeg in 2 quart saucepan. Stir in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into pie shell. BROWN SUGAR MERINGUE:
From foodnewsnews.com


SOUR CREAM RAISIN PIE RECIPE – MOTHER EARTH NEWS
Ingredients. Blind-Baked Crust. 1/4 cup (1/2 stick) butter, chilled and cut into large chunks 1/4 cup vegetable shortening, chilled 1 1/4 cups flour, plus at least 1/4 extra for rolling
From motherearthnews.com


SOUR CREAM RAISIN MERINGUE BARS | RECIPE | RAISIN PIE RECIPE, EASY …
Mar 11, 2021 - Sour Cream Raisin Meringue Bars are an easy twist on the old fashioned pie recipe with a buttery oatmeal crumble crust. Mar 11, 2021 - Sour Cream Raisin Meringue Bars are an easy twist on the old fashioned pie recipe with a buttery oatmeal crumble crust. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


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


CALIFORNIA RAISIN MERINGUE PIE – CALIFORNIA RAISINS ASEAN.
1. Combine sugar, apple juice and green apples in a medium-sized sauce pan. Stir well. 2. Add raisins and stir over medium heat until just slightly boiling. 3. Dilute corn starch with water and add the corn starch to the mixture. Allow to simmer for 5 …
From caraisins.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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