- 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
- 3 egg yolks
- 1/2 cup milk
- 1/2 cup chopped nuts, optional
- 1 pie shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon salt
- 5 tablespoons sugar
- In a small saucepan, place raisins and enough water to cover; bring to a boil. Turn off heat; set aside. In a heavy saucepan, combine sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream. Beat in egg yolks. Add milk; cook over medium heat, stirring constantly, until pudding comes to a boil and is very thick. Remove from the heat. Drain raisins, reserving 1/2 cup liquid. Stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. For meringue, in a small mixing bowl, beat egg whites with salt until foamy. Gradually add sugar, about 1 tablespoon at a time; beat until stiff and glossy. Spread over pie, making sure meringue covers all of filling. Bake at 350° for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the refrigerator. Yield: 8 servings.
Reviews forGrandma's Sour Cream Raisin Pie
"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!"
"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????"