Sour Cream Raisin Pie
By
JoEllen Fortenberry Ford
@JoEllen1946
6
I received this recipe from my husband's mother when we were first married in 1971. She served it at Thanksgiving. It might have been from her mother. Of course the better the raisins, the better the pie. She used home dried raisins from the Great Valley in California. I never would have made it and served it to her because she was picky how people used her recipes! But she was a very good cook, born in the 1920's in California.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6 to 10
Prep:
30 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
2 tspall purpose flour
-
1/4 tspsalt
-
1/2 tspcinnamon
-
1 craisins, washed in hot running water
-
1 csour cream
-
3/4 choney
-
2 largeeggs, well beaten
-
2 tsporange juice
-
2 tspvanilla extract
-
19 inch unbaked pie crust
How to Make Sour Cream Raisin Pie
- Mix flour, salt, cinnamon with drained raisins.
- In a bowl, combine sour cream, honey, eggs, vanilla, and orange juice. (Can substitute lemon juice.)
- Gently fold the two mixes together, turning with rubber spatula. Pour into unbaked pie shell. P)ut in pre heated oven at 425* for 10 minutes. Reduce heat to 375* and continue for baking for 25 minutes. It will be well browned. Cool completely before slicing by storing 4 to 5 hours in the refrigerator. It is rich and company good!
