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!

Thanks for sharing.

Yum. I have a number of recipes for this pie because I have Amish cookbooks. Your recipe looks like a great one.

Is pie shell already baked? Do you chill after to set?

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!

Thank you.

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.

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.

My favorite pie.......dear MIL made it for me.........thank you

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.