Sour Cream Raisin Pie I Recipes

EASY SOUR CREAM RAISIN PIE

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.

RAISIN SOUR CREAM PIE

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.

GRANDMA'S SOUR CREAM RAISIN PIE

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.

SOUR CREAM RAISIN PIE I

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.

SOUR CREAM RAISIN PIE II

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

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.

CLASSIC SOUR CREAM RAISIN PIE

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.

RAISIN SOUR CREAM PIE

Steps:

• In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream.
• Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils.
• Boil & stir for 1 minute, then pour into baked pie shell.
• Put plastic wrap over top of filling & cool.

EASY SOUR CREAM RAISIN PIE

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.

SOUR CREAM RAISIN PIE

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

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.

SOUR CREAM RAISIN PIE VI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, beat together eggs and sugar until smooth and lemon-colored. Add sour cream, raisins, and pecans. Stir well and pour mixture into pastry shell.
• Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes. Cool before serving.

SOUR CREAM RAISIN PIE II

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.

SOUR CREAM RAISIN PIE III

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, beat eggs lightly. Stir in sugar, salt, and spices. Stir in sour cream and raisins. Pour filling into pastry shell.
• Bake for 10 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until a knife inserted in center comes out dry. Serve warm.

SOUR CREAM RAISIN PIE WITH MERINGUE TOPPING

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.

SOUR CREAM RAISIN PIE IV

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.

SOUR CREAM RAISIN PIE

Steps:

• In a small covered sauce pan, cook raisins with water until liquid is absorbed, about five minutes. Allow to cool. Combine sugar and flour.
• Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in a double boiler until mixture begins to thickened. Mix in raisins, and pour into prebaked pie crust. Spread with meringue.
• MERINGUE:
• 3 egg whites
• 4 tablespoons sugar.
• Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar. Spread meringue on top of raisin filling. Sprinkle lightly with sugar. Bake at 350°F until meringue is lightly golden (about 12 minutes). Makes two 8 inch pies. Serve at room temperature with whipped cream on top if you like.
• Or you can use this topping:.
• WHIPPED CREAM TOPPING -.
• 1 cup heavy cream.
• 1/4 cup sugar.
• 1 teaspoon vanilla.
• Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie.

OLD-FASHIONED SOUR CREAM/RAISIN PIE

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.