grandma's sour cream raisin pie

Name: Grandma's Sour Cream Raisin Pie
Prep time: 30 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) raisins; 2/3 cup(s) sugar; 3 tablespoon(s) cornstarch; 1/8 teaspoon(s) salt; 1/8 teaspoon(s) ground cloves; 1/2 teaspoon(s) ground cinnamon; 1 cup(s) (8 ounces) sour cream; 1/2 cup(s) milk; 3 - egg yolks; 1/2 cup(s) chopped nuts, optional; 1 - pie shell (9 inches), baked; FOR THE MERINGUE; 3 - egg whites; 1/4 teaspoon(s) salt; 5 tablespoon(s) sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 30 Min

cook time 10 Min

method Bake

Ingredients For grandma's sour cream raisin pie

1 c

raisins
2/3 c

sugar
3 Tbsp

cornstarch
1/8 tsp

salt
1/8 tsp

ground cloves
1/2 tsp

ground cinnamon
1 c

(8 ounces) sour cream
1/2 c

milk
3

egg yolks
1/2 c

chopped nuts, optional
1

pie shell (9 inches), baked
FOR THE MERINGUE
3

egg whites
1/4 tsp

salt
5 Tbsp

sugar

How To Make grandma's sour cream raisin pie

1
In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. In a large saucepan, the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.

2
Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
3
Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
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