Farm Journal's Sour Cream Raisin Pie

Farm Journal's Sour Cream Raisin Pie

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Chris Cunningham


Every Midwesterner needs a Sour Cream Pie occasionally


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30 Min
10 Min


  • 1 c
  • 1 1/2 Tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 1/2 c
    sour cream
  • 3
    eggs, separated
  • 1 1/2 c
  • 1 1/2 Tbsp
    lemon juice
  • 1/4 tsp
    cream of tartar
  • 6 Tbsp
  • 1/2 tsp
    vanilla extract
  • 1
    baked pie shell

How to Make Farm Journal's Sour Cream Raisin Pie


  1. Combine first 6 ingredients in large saucepan.
  2. Beat egg yolks slightly with a fork. Add yolks, raisins, and lemon juice to pan. cook over medium heat, stirring constantly until mixture comes to a boil. Cook one minute more and remove from heat.
  3. Prepare meringue by beating egg whites and cream of tartar until foamy with a mixer. Gradually add sugar, one tbs. at a time while beating at high speed. continue beating until stiff, glossy peaks form. Beat in vanilla.
  4. Pour slightly cooled raisin mixture into baked pie shell. Spoon some of the meringue around the edges of the pie, spreading the meringue so that it touches the inner edge of the crust all the way around the pie. Heap remaining meringue in the center and gently push it out to the edges of the meringue border.
  5. Bake at 400 F. for 10 minutes or until meringue is browned. Cool on rack.

Printable Recipe Card

About Farm Journal's Sour Cream Raisin Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American

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