Grandma's Sour Cream Raisin Pie Recipe

4.5 3 3
Grandma's Sour Cream Raisin Pie Recipe
Grandma's Sour Cream Raisin Pie Recipe photo by Taste of Home
Publisher Photo

Grandma's Sour Cream Raisin Pie Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

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.
Originally published as Grandma's Sour Cream Raisin Pie in Grandma's Great Desserts Cookbook 1992, p77

Nutritional Facts

1 piece: 376 calories, 14g fat (7g saturated fat), 106mg cholesterol, 258mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 5g protein.

  • 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
  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, 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 shell.
  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 edges 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. Yield: 8 servings.
Originally published as Grandma's Sour Cream Raisin Pie in Grandma's Great Desserts Cookbook 1992, p77

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becky66 User ID: 1915904 47578
Reviewed Jun. 22, 2014

"This pie had an absolutely delicious flavor - the cloves and cinnamon were just the right touch. (I didn't include the nuts.) Beautiful to look at when done too - great recipe!"

MY REVIEW
k wheels User ID: 5579331 44979
Reviewed Nov. 7, 2010

"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????"

MY REVIEW
Sara Schumann User ID: 1161467 48295
Reviewed Nov. 7, 2009

"I love this pie - Marie Calendar's no longer has it on there menu - now I can make this delicious old fashioned goodness pie>"

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