Sour Cream Raisin Pie IV

Sour Cream Raisin Pie IV
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    8 People
  • VIEWS
    12

A nostalgic taste of Americana! This Sour Cream Raisin Pie, inspired by a classic coffee shop recipe, features a tangy, creamy filling studded with plump raisins, all crowned with a fluffy meringue. It's a comforting dessert that brings a touch of vintage charm to your table.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    69 g
  • Cholesterol
    110 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    7 g
  • Sodium
    192 mg
  • Sugar
    54 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step
5 mins

In a small bowl, combine cream with cider vinegar and let stand for 5 minutes to lightly sour.

03

Step
15 mins

Place raisins in a medium saucepan. Cover with water and simmer over low heat for 10 minutes, or until plump. Remove from heat, drain well, stir in salt, and set aside. (15 minutes)

04

Step
0 mins

In a large saucepan, whisk together flour, cornstarch, 1 1/8 cups sugar, cinnamon, and nutmeg. Add beaten egg yolks and blend thoroughly. Gradually whisk in the soured cream mixture until smooth.

05

Step
7 mins

Cook over medium heat, stirring constantly, until the mixture boils and thickens. This should take approximately 5-7 minutes. Remove from heat and stir in vanilla extract and the plumped raisins. Set aside to cool slightly.

06

Step
0 mins

In a clean, dry medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons of sugar, continuing to beat until stiff, glossy peaks form.

07

Step
0 mins

Pour the cooled raisin mixture into the prepared pastry shell. Top with an even layer of meringue, swirling decoratively with a spoon or spatula.

08

Step
20 mins

Bake in the preheated oven for 12 to 15 minutes, or until the meringue is golden brown. Let cool completely before serving. (20 minutes)

For a richer flavor, use heavy cream instead of light cream.
If you don't have cider vinegar, white vinegar or lemon juice can be substituted.
To prevent the meringue from weeping, make sure the filling is cool before topping it with meringue, and ensure the egg whites are beaten to stiff, glossy peaks.
For a deeper flavor, consider soaking the raisins in rum or brandy overnight before using.

Kirk Howell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 4 Ratings)
Total Reviews: (4)
  • Evan Roberts

    This pie is absolutely divine! The perfect balance of sweet and tangy. My family devoured it!

  • Pearl Nader

    A truly classic recipe that's easy to follow and yields fantastic results. Will definitely make again!

  • Ernesto Schmeler

    I was skeptical about the sour cream, but it adds such a wonderful depth of flavor. The meringue was perfect and golden brown.

  • Tessie Feest

    I added a splash of bourbon to the raisin soaking liquid, and it was amazing!

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