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sour cream raisin pie (pp)

review
Seasun avatar
Private Recipe by
Sea Sun
@Seasun
West Des Moines, IA

Sour Cream Raisin Pie is an old fashioned favorite and sometimes not easy to find, particularly when done well! You may not like sour cream and you may not enjoy raisins...but you will most likely like this pie! There is an ongoing debate among pie affectionados regarding what is best as a topping. Are you in the meringue club or whipped cream club? I personally love homemade vanilla whipped cream but when I make a meringue for this pie, it's a brown sugar Swiss meringue. I will post it as well. Happy baking!

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yield 8 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For sour cream raisin pie (pp)

  • 1 PIE SHELL (BAKED)
  • FILLING
  • 1 c
    raisins
  • 1/3 c
    sugar
  • 1/3 c
    brown sugar
  • 3 Tbsp
    cornstarch
  • 1 pinch
    salt
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/8 tsp
    cloves
  • 1 c
    sour cream
  • 1/2 c
    whole milk
  • 3 lg
    egg yolks (save whites for any meringue you may be making)
  • 1/2 tsp
    vanilla paste or extract
  • MERINGUE OR WHIPPED CREAM

How To Make sour cream raisin pie (pp)

  • 1
    Add raisins to small saucepan and add enough water to cover. Bring to boil and remove from heat. Drain raisins and set aside, reserving 1/2 cup liquid to be added later.
  • 2
    In a larger saucepan, mix together sugars, cornstarch, salt, and spices. Stir in sour cream and milk until blended and cook on medium heat until thick (a few minutes) stirring constantly. Remove from heat.
  • 3
    Pour a small amount of filling into egg yolks while stirring, then return egg mixture back to original pan. Bring to a boil while stirring and continue to cook for 2-3 minutes more. Remove from heat.
  • 4
    Add 1/2 reserved raisin liquid, raisins, and vanilla. Mix to combine and then pour into baked shell. Cover with plastic wrap and chill in refrigerator for at least 4 hours.**
  • 5
    Enjoy plain, with meringue, or whipped cream. **Depending on your meringue recipe, you may want to have the meringue ready when the filling is hot. I make a brown sugar Swiss meringue for this pie and add it after the pie has chilled as opposed to topping the pie while hot (which is done to prevent shrinkage and weeping). A Swiss meringue is more stable and it's what I use....but use what you like. :-)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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