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
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.
SOUR CREAM RAISIN PIE II
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
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
MOCK SOUR CREAM RAISIN PIE
My Dear Sweet Late Mother was a diabetic, and had this recipe in her grey cookbook. Be sure to check out the hint she left for us. Most of the cooking time is really chilling time.
Provided by Chabear01
Categories Pie
Time 2h30m
Yield 1 slice, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk and yogurt. Add the pudding mix.Cook and stir constantly until mixture boils and thickens.
- Stir in Allspice. Add Raisins and mix well.
- Let cool for 10 minutes stirring occasionally.
- Pour into Pastry shell. Chill at least 2
- hours.
- *** HINT ***.
- To prevent your pie shell from shrinking as it bakes, put rolled pastry in a pie plate, then place an empty pie plate inside it. Bake 10 minutes. Remove the empty plate: continue baking until crust is brown.
Nutrition Facts : Calories 199.2, Fat 8, SaturatedFat 2, Cholesterol 1.2, Sodium 218.8, Carbohydrate 27.9, Fiber 0.9, Sugar 10.5, Protein 4.9
SOUR CREAM RAISIN PIE II
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
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
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.
EASY SOUR CREAM RAISIN PIE
For my family, this pie is as essential for Thanksgiving dinner as turkey, dressing and mashed potatoes! I've been told this recipe has been in the family since the 1860s. -Trish Rempe, Superior, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 447 calories, Fat 20g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
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- Place raisins in a small saucepan with enough water to cover them completely. Bring to a boil, then remove from the heat and add the vanilla. Let sit for at least 10 minutes.
- Meanwhile, combine sugar, cornstarch, salt, cinnamon, and cloves in a large saucepan and whisk together. Add sour cream and milk and whisk well.
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