Raisin Sour Cream Pie Food

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.

NORWEGIAN SOUR CREAM AND RAISIN PIE

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.

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.

OLD-FASHIONED SOUR CREAM/RAISIN PIE

Steps:

• In a heavy medium saucepan stir together the sour cream, 1-1/2 cups sugar, flour, egg yolks, and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm.
• For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minute more or until mixture forms stiff glossy peaks (tips stand straight).
• Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350 degree F oven for 15 minutes. Remove and cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving; cover for longer storage.

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.

NO BAKE RAISIN SOUR CREAM PIE

Steps:

• 1. Blend together sugar, cornstarch, and salt. Combine with beaten eggs, sour cream, raisins, spice/s, grated rind and lemon juice,
• 2. Cook and stir over hot water in a double boiler until thick
• 3. Stir in the walnuts
• 4. Pour into baked pie crust. Here's a good recipe if you need one: https://www.justapinch.com/recipes/dessert/pie/pie-crust-old-recipe.html?p=1
• 5. Sprinkle the top with additional grated rind if desired.
• 6. Chill for about 2 hours in refrigerator
• 7. OPTIONAL: Many people top their raisin pies with meringue -- Here is a good recipe if you need one: https://www.justapinch.com/recipes/dessert/pie/chocolate-pie-1929.html?p=9
• 8. NOTE: If you plan on making meringue -- Use 3 eggs and put the yolks in the filling and the whites in the meringue.

SOUR CREAM RAISIN PIE

Steps:

• 1. Put raisins in water in saucepan. Bring to a boil, simmer 5 minutes
• 2. Mix sugars, flour, salt, spices, lemon rind, and juice.Stir into hot mixture. Cook. Stirring until slightly thickened. Remove from heat---Cool
• 3. Beat eggs with sour cream, until blended. Stir into raisin mixture. Spoon into prepared pie crust. Bake at 450 degree for 15 minutes. Then reduce heat to 350 degrees and bake another 20 minutes.

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.

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.

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.

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.

GRANDMA'S SOUR CREAM RAISIN PIE

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.

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

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.

SOUR CREAM RAISIN PIE

Steps:

• Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
• Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
• Place pie shell in the heated oven and cook for 10 minutes.
• In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
• Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
• Spoon the filling into the pre-baked pie crust. Place the pie on a baking sheet, and into the oven. Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
• Allow pie to cool on a cooling rack until room temperature. Serve at room temperature or chilled. If desired, add whipped cream prior to serving.

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.

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.

SOUR CREAM RAISIN PIE

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.