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Grandma’s Sour Cream Raisin Pie

7 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 10 min. + chilling

Makes

8 servings

Updated: Jun. 30, 2023
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
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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 sour cream
  • 1/2 cup 2% milk
  • 3 large egg yolks, room temperature
  • 1/2 cup chopped nuts, optional
  • 1 pie shell (9 inches), baked
  • MERINGUE:
  • 3 large egg whites, room temperature
  • 1/4 teaspoon salt
  • 6 tablespoons sugar

Directions

  1. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside.
  2. 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.
  3. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie crust.
  4. 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.
  5. 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

1 piece: 381 calories, 15g fat (7g saturated fat), 82mg cholesterol, 253mg sodium, 58g carbohydrate (40g sugars, 1g fiber), 5g protein.