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Grandma's Sour Cream Raisin Pie Recipe

Grandma's Sour Cream Raisin Pie Recipe photo by Taste of Home

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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.

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Grandma's Sour Cream Raisin Pie Recipe

Prep: 30 min. Bake: 10 min.

Yield: 8 Servings

30 10 40

Ingredients

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup (8 ounces) sour cream
1/2 cup milk
3 egg yolks
1/2 cup chopped nuts, optional
1 pie shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon salt
5 tablespoons sugar

Directions

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, 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 edges 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. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 376 calories, 14 g fat (7 g saturated fat), 106 mg cholesterol, 258 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Grandma's Sour Cream Raisin Pie in Grandma's Great Desserts Cookbook , p77

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed on Nov. 07, 2010 by k wheels

A friend asked me to make him one and I was pleasantly suprised at how good it was. I picked this recipe blind as I has never heard of it before. He had said he had some in Montana somewhere...... How do you keep meringue from weeping????