Sour Cream Raisin Pie

10m
Prep Time
12m
Cook Time
22m
Ready In


"If you love raisins, you're going to love this pie! Recipe goes back to my Curling days when I was part of the volunteer group serving Rink Burgers, pie and coffee. Home made pies. Being a small community had everyone knowing who brought what had every one bring their very best! Made for some awesome choices! One of the first to go was the Sour Cream Raisin pie! For the times I need a hand held treat I bake shells in large muffin tins and fill with this delicious filling making for what I call mini pies."

Original is 6 servings
  • MERINGUE TOPPING

Nutritional

  • Serving Size: 1 (126.7 g)
  • Calories 244.8
  • Total Fat - 3.2 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 62.9 mg
  • Sodium - 4863.4 mg
  • Total Carbohydrate - 51.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 14.9 g
  • Protein - 5 g
  • Calcium - 82.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place raisins in cooking pot adding enough water to cover, cook over medium heat until tender. Drain

Step 2

In large pot, mix sugar, egg yolks, flour, lemon juice, salt, cinnamon.

Step 3

Add cooked raisins, stir in sour cream. Over med heat cook and simmer stirring constantly until thickens. Cool a little and pour into baked shell

Step 4

MERINGUE, I use 3 egg whites for my meringue. Beat egg whites,salt and cream of tartar until soft peaks, gradually beat in sugar, continue to beat until stiff and glossy

Step 5

Pile and spread meringue over raisin filling, sealing meringue to edges of crust to prevent weeping.

Step 6

Bake in a preheated 350 oven 12 - 15 minutes or until delicately browned. When serving I dip the knife in hot water before each slice, makes slicing through the meringue easy and slices looking great on the plate

Tips


No special items needed.

0 Reviews

You'll Also Love