Sour Cream Raisin Pie

Raisin Sour Cream 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!)



For the Crust

For the Custard

For the Meringue


Make the Custard

  1. 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.
  2. Add vanilla, salt, drained raisins and walnuts.  Stir.  Pour into pre-baked shell.

Make the Meringue

  1. 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.
  2. 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.
  3. Slowly stream in the water-cornstarch mixture and continue to whip until stiff peaks are formed.
  4. Pile meringue atop the custard.  Brown in 350F oven for 10-15 minutes or until it is browned to your liking.
  5. Cool pie at room temperature, then store in the fridge until ready to serve.
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