Sour Cream Raisin Pie With Meringue Topping 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.

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

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.

SOUR CREAM RAISIN MERINGUE PIE

Steps:

• Heat oven to 400°F.
• Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
• BROWN-SUGAR MERINGUE RECIPE.
• 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
• Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
• Bake about 10 min or until lightly browned.
• Cool away from draft.

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:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
• In 1-quart saucepan, heat raisins and water to boiling; reduce heat and simmer for 5 minutes. Drain; set aside.
• In 2-quart saucepan, mix 1 cup sugar, the flour and salt. In bowl, beat egg yolks, sour cream and margarine. Add to sugar mixture in pan. Cook over low heat about 15 minutes or until thick. Remove from heat. Add drained raisins, nuts and 1 teaspoon vanilla. Pour into baked pie shell.
• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add 1/3 cup sugar, beating until mixture forms stiff peaks. Add 1 teaspoon vanilla. Spoon meringue over filling; spread to edge of crust.
• Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F about 12 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

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.