Sour Cream Raisin Pie
07-01-2014, 08:17 AM
#1
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Thread Starter
Join Date: May 2008
Location: MN
Posts: 24,646
Sour Cream Raisin Pie
For KarenR
This is all the "info" I have - from my Mom's recipe:
SOUR CREAM RAISIN PIE
For one 9" baked shell.
Top with meringue.
1 c. raisins
1 c. water (a little more if raisins are dry)
1 c sugar
3 T. flour
1.4 t. salt
Mix above three ingredients together
Add:
2 egg yolks
1 c. commercial sour cream
1 t. vanilla
1/2 (or less) ground cloves
Cook raisins in water until plump.l
Mix other ingredients together until smooth.
Add to raisins.
Cook until thick.
Add vanilla and cloves last.
This was from Mom's "cue book" - at the time in her life that these recipes/notes were written down, SHE did not need the how-to - and I don't have the "how-to"
Apparently this was a hit - because this pie would be sold before it got to the table at a church bake sale!
This is all the "info" I have - from my Mom's recipe:
SOUR CREAM RAISIN PIE
For one 9" baked shell.
Top with meringue.
1 c. raisins
1 c. water (a little more if raisins are dry)
1 c sugar
3 T. flour
1.4 t. salt
Mix above three ingredients together
Add:
2 egg yolks
1 c. commercial sour cream
1 t. vanilla
1/2 (or less) ground cloves
Cook raisins in water until plump.l
Mix other ingredients together until smooth.
Add to raisins.
Cook until thick.
Add vanilla and cloves last.
This was from Mom's "cue book" - at the time in her life that these recipes/notes were written down, SHE did not need the how-to - and I don't have the "how-to"
Apparently this was a hit - because this pie would be sold before it got to the table at a church bake sale!
07-04-2014, 09:08 AM
#5
Member
Join Date: May 2012
Location: valley springs,sd
Posts: 33
For KarenR
This is all the "info" I have - from my Mom's recipe:
SOUR CREAM RAISIN PIE
For one 9" baked shell.
Top with meringue.
1 c. raisins
1 c. water (a little more if raisins are dry)
1 c sugar
3 T. flour
1.4 t. salt
Mix above three ingredients together
Add:
2 egg yolks
1 c. commercial sour cream
1 t. vanilla
1/2 (or less) ground cloves
Cook raisins in water until plump.l
Mix other ingredients together until smooth.
Add to raisins.
Cook until thick.
Add vanilla and cloves last.
This was from Mom's "cue book" - at the time in her life that these recipes/notes were written down, SHE did not need the how-to - and I don't have the "how-to"
Apparently this was a hit - because this pie would be sold before it got to the table at a church bake sale!
This is all the "info" I have - from my Mom's recipe:
SOUR CREAM RAISIN PIE
For one 9" baked shell.
Top with meringue.
1 c. raisins
1 c. water (a little more if raisins are dry)
1 c sugar
3 T. flour
1.4 t. salt
Mix above three ingredients together
Add:
2 egg yolks
1 c. commercial sour cream
1 t. vanilla
1/2 (or less) ground cloves
Cook raisins in water until plump.l
Mix other ingredients together until smooth.
Add to raisins.
Cook until thick.
Add vanilla and cloves last.
This was from Mom's "cue book" - at the time in her life that these recipes/notes were written down, SHE did not need the how-to - and I don't have the "how-to"
Apparently this was a hit - because this pie would be sold before it got to the table at a church bake sale!
Start with the pie shell. It should be punctured with tiny holes throughout the crust prior to baking to keep the crust from rising up in the pan. I always use a fork and then bake til edges are slightly brown- then let cool completely).
Next put 1 c. raisins & 1/2 c. sugar in pot.Mix and add just enough water to cover the raisins, and cook til raisins are tender and the water is almost absorbed. Add 1 c. sour cream,1 c. milk, 1 tsp cinnamon, 1 slightly heaping T. cornstarch, and 2 egg yolks. Mix well and cook til thick stirring constantly, keeping out of the corners of the pan. Pour into the cooled baked pie shell.
Add meringue which is the egg whites from the above 2 eggs plus 1 more egg white. Add 3-4 T sugar and beat til soft peaks form. Add the meringue over the top of the warm filling making sure to spread the meringue to the edge of the filling so that it touches the crust. Pat the top of the meringue a couple of times,with the flat side of the spatula to give the meringue little peaks. Bake @350 degrees til meringue is brown on top.
Good luck & happy eating! Reading this has made me hungry so I think I will go make one for my 4th of July!
07-04-2014, 09:13 AM
#6
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Thread Starter
Join Date: May 2008
Location: MN
Posts: 24,646
This pie is the favorite for most of my family!! Your ingredients are just a bit different, so I will include mine and the how to!!
Start with the pie shell. It should be punctured with tiny holes throughout the crust prior to baking to keep the crust from rising up in the pan. I always use a fork and then bake til edges are slightly brown- then let cool completely).
Next put 1 c. raisins & 1/2 c. sugar in pot.Mix and add just enough water to cover the raisins, and cook til raisins are tender and the water is almost absorbed. Add 1 c. sour cream,1 c. milk, 1 tsp cinnamon, 1 slightly heaping T. cornstarch, and 2 egg yolks. Mix well and cook til thick stirring constantly, keeping out of the corners of the pan. Pour into the cooled baked pie shell.
Add meringue which is the egg whites from the above 2 eggs plus 1 more egg white. Add 3-4 T sugar and beat til soft peaks form. Add the meringue over the top of the warm filling making sure to spread the meringue to the edge of the filling so that it touches the crust. Pat the top of the meringue a couple of times,with the flat side of the spatula to give the meringue little peaks. Bake @350 degrees til meringue is brown on top.
Good luck & happy eating! Reading this has made me hungry so I think I will go make one for my 4th of July!
Start with the pie shell. It should be punctured with tiny holes throughout the crust prior to baking to keep the crust from rising up in the pan. I always use a fork and then bake til edges are slightly brown- then let cool completely).
Next put 1 c. raisins & 1/2 c. sugar in pot.Mix and add just enough water to cover the raisins, and cook til raisins are tender and the water is almost absorbed. Add 1 c. sour cream,1 c. milk, 1 tsp cinnamon, 1 slightly heaping T. cornstarch, and 2 egg yolks. Mix well and cook til thick stirring constantly, keeping out of the corners of the pan. Pour into the cooled baked pie shell.
Add meringue which is the egg whites from the above 2 eggs plus 1 more egg white. Add 3-4 T sugar and beat til soft peaks form. Add the meringue over the top of the warm filling making sure to spread the meringue to the edge of the filling so that it touches the crust. Pat the top of the meringue a couple of times,with the flat side of the spatula to give the meringue little peaks. Bake @350 degrees til meringue is brown on top.
Good luck & happy eating! Reading this has made me hungry so I think I will go make one for my 4th of July!
I have never tasted that pie - Mom was an excellent baker, but she very rarely baked pies at home! I am not generally a pie lover - unless it was custard, pecan, or some kind of cream pie.
07-04-2014, 01:25 PM
#7
Senior Member
Join Date: Oct 2009
Posts: 682
My favorite sour cream raisin pie: 1 cup raisins, plumped with hot water. Drain and cool. 1 Lemon Jello Instant pudding mix, (sugar free if preferred)made with 1 cup milk. After pudding is thick stir in 1/2 cup sour cream. Add cooled raisins and put into prepared pie shell. Chill. Serve with whipped topping.
10-13-2014, 10:12 AM
#9
Senior Member
Join Date: Dec 2012
Location: Arkansas
Posts: 559
My recipe for sour cream raisin pie is similar except we never used any water to plump raisins....we just added them dry to the custard base. Mom was a Mennonite and taught her 5 girls many economical recipes. Such as her homemade cottage cheese pie which was a basic custard pie with cottage cheese she made herself. . Today I would puree the cottage cheese making it more like a cheesecake in a pie shell.
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