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.
EASY SOUR CREAM RAISIN PIE
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
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
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.
SOUR CREAM RAISIN PIE
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
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.
OLD-FASHIONED SOUR CREAM/RAISIN PIE
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
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
RAISIN SOUR CREAM PIE
As you might notice by the amount of raisins in this pie, I LIKE RAISINS, & when I have a piece of raisin pie, I expect to have an abundance of the little buggers! This recipe came from a friend of mine some 50 years ago, although I remolded it into a deep dish dessert.
Provided by Sydney Mike
Categories Pie
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 557.8, Fat 21.4, SaturatedFat 11.3, Cholesterol 143.6, Sodium 243.9, Carbohydrate 91.6, Fiber 1.8, Sugar 71.6, Protein 5.6
SOUR CREAM RAISIN PIE
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
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
NORWEGIAN SOUR CREAM AND RAISIN PIE
This recipe has been passed down in my family and has its roots in Norway. My grandma would always make this pie for Thanksgiving, and now my dad has taken over that role. Based on the ingredients, it is an interesting pie but the flavor is both unique and delicious. Enjoy!
Provided by MIKEJ22
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
- Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 51.5 g, Cholesterol 59.2 mg, Fat 14.9 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 212.9 mg, Sugar 35.9 g
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