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
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
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
SOUR CREAM RAISIN PIE VI
Chewy raisins, crunchy pecans, and smooth sour cream will wake up your tastebuds! This is a very old recipe that come from a friend of mine
Provided by SAUNDRA
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 66.4 g, Cholesterol 82.4 mg, Fat 20.4 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 6.6 g, Sodium 160.6 mg, Sugar 50.2 g
CLASSIC SOUR CREAM RAISIN PIE
Make and share this Classic Sour Cream Raisin Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
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 III
Here is a different blend for a raisin pie.
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 54.7 g, Cholesterol 78.9 mg, Fat 15.4 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 6.4 g, Sodium 252.6 mg, Sugar 39.6 g
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. -----
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