Sour Cream and Raisin Pie
This pie was made by my Grandma for my Dad every time we visited her. It is a simple sour cream – vanilla custard, studded with raisins, topped with fluffy meringue. You could substitute any dried fruit, I’ve used dried sour cherries, but I do like the raisins, as that’s what my Grandma used.
Feel free to use your own pre-baked single pie crust or a store-bought one if you like. Likewise, you can top the custard with a simple meringue of 2-3 egg whites and a few Tablespoons of sugar, or you could use the more complex one I’ve included, from Allrecipes, which creates a fluffy meringue that doesn’t deflate or weep, even when refrigerated. (It is fantastic!)
- Prep Time: 15-20 min
- Cook Time: 20-25 min
- Total Time: 35-45 min
- Yield: 1- 9" pie 1x
- Category: Pies
- Method: Stove and Oven
- Cuisine: American
Ingredients
Units
Scale
For the Crust
- Single, pre-baked pie crust of your choice
For the Custard
- 1 c Sour Cream
- 1 c Raisins, stewed (Pour boiling water over the raisins, let stew for 5-10 minutes,drain)
- 3/4 c Granulated Sugar
- 2 lg egg yolks
- 1 t Natural Vanilla Extract
- 1 T AP flour
- 1/2 t Salt (I use a heaping 1/2 t)
- 1/2 c Walnuts, chopped
For the Meringue
- 1/2 c Water
- 1 T Cornstarch
- 8 T Granulated Sugar, divided
- 3 Lg egg whites
- 1/4 t Cream of Tartar
- Pinch Salt
- 1/2 t Natural Vanilla Extract
Instructions
Make the Custard
- In a medium saucepan, mix the sour cream, sugar, egg yolks, and flour over medium heat. Stirring constantly, cook until thick, about 5-7 minutes.
- Add vanilla, salt, drained raisins and walnuts. Stir. Pour into pre-baked shell.
Make the Meringue
- In a small saucepan, heat the water, cornstarch, and 2 T sugar over medium-low heat, stirring constantly until thickened. This should take just 2-4 minutes or so. Mixture may remain cloudy. This is ok. Once mixture is thick and smooth, remove from heat and let cool a bit.
- Place the egg whites, cream of tartar and salt into a metal (or glass) bowl attached to a stand mixer. Mix until frothy. Once whites are frothy, add the vanilla extract, and slowly stream in the remaining 6 T sugar and continue to whip until soft peaks are formed.
- Slowly stream in the water-cornstarch mixture and continue to whip until stiff peaks are formed.
- Pile meringue atop the custard. Brown in 350F oven for 10-15 minutes or until it is browned to your liking.
- Cool pie at room temperature, then store in the fridge until ready to serve.
Nutrition
- Serving Size: 1/8 recipe
Find it online: https://hummingbirdthyme.com/sour-cream-raisin-pie/
