Raisin Sour Cream Pie Recipes

Steps:

• Cook all filling ingredients in sauce pan on top of stove until mixture thickens and foam disappears.
• Use a large pan for this as the vinegar and soda will foam up.
• Turn into unbaked pie crust and top with second crust.
• Brush top with milk and cut slits to vent.
• Bake at 425 degrees for 20 min and then reduce oven temp to 350 degrees and bake for another 20 to 30 minutes or until brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
• Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

Steps:

• In a small covered sauce pan, cook raisins with water until liquid is absorbed, about five minutes. Allow to cool. Combine sugar and flour.
• Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in a double boiler until mixture begins to thickened. Mix in raisins, and pour into prebaked pie crust. Spread with meringue.
• MERINGUE:
• 3 egg whites
• 4 tablespoons sugar.
• Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar. Spread meringue on top of raisin filling. Sprinkle lightly with sugar. Bake at 350°F until meringue is lightly golden (about 12 minutes). Makes two 8 inch pies. Serve at room temperature with whipped cream on top if you like.
• Or you can use this topping:.
• WHIPPED CREAM TOPPING -.
• 1 cup heavy cream.
• 1/4 cup sugar.
• 1 teaspoon vanilla.
• Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie.

Steps:

• In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream.
• Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils.
• Boil & stir for 1 minute, then pour into baked pie shell.
• Put plastic wrap over top of filling & cool.

Steps:

• Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.
• Stir in raisins.
• Pour into pie shell.
• Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.
• Cool.
• If desired,top servings with sour cream.
• Combine flour with salt.
• Cut in shortening until particles are pea size.
• Sprinkle with milk to make a stiff dough.
• Roll on lightly floured board or cloth to fit a 8" pie tin.
• Fold edge under and flute rim.

Steps:

• Heat oven to 400°F.
• Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
• BROWN-SUGAR MERINGUE RECIPE.
• 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
• Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
• Bake about 10 min or until lightly browned.
• Cool away from draft.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
• In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
• In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
• Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
• Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

Steps:

• In a heavy medium saucepan stir together first 5 ingredients. Cook, stirring constantly over medium heat until thinkened and bubbly, keep warm.
• For Meringue, place the egg whites and cream of tartat in a large clean mixing bowl. Beat with an electric mixer on medium speed until you get soft peaks. Slowly add sugar, one tablespoon at a time. Beating on high for about 4 minutes until stiff glossy peaks form.
• Pour warm filling into baked pie chell. Spread meringue over filling. Bake in a 350 oven for 15 minutes. Remove and cool on wire rack for 1 hours. Chill 3-6 hours before serving. Cover for longer storage.

Steps:

• Cover raisins with 1 cup of boiling water, let stand 5 minutes.
• Drain.
• Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk.
• Do not stir.
• Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass.
• Shape mixture into a ball and roll between sheets of plastic wrap.
• Peel plastic wrap off of top of pastry, and invert pastry into 9" pie pan.
• Crimp edge and flute. Bake pastry in 425 degree F.
• oven 12-15 minutes or until lightly browned.
• Cool on wire rack.
• FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk.
• Cook and stir until mixture is thick and bubbly.
• Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly.
• Gradually stir about 1 cup of the hot mixture into yolks.
• Return mixture to saucepan.
• Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins.
• Stir just until mixed; do not overmix.
• Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar.
• Stir until sugar is dissolved.
• Beat at high speed until mixture holds soft peaks.
• Add vanilla extract. Beat until mixture holds stiff peaks.
• Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes.
• Cool, cover, and chill to store. -----

Steps:

• 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, combine 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., 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 edge to crust. , 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.

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C).
• Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
• Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.

Steps:

• Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool.
• Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping.
• Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.

Steps:

• In a large saucepan, combine sugar, cornstarch, and salt. Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan. Cook over low heat, stirring constantly, until thickened. Pour custard into pie shell. Cool.
• Spread remaining 1/2 cup sour cream over cooled filling. Refrigerate several hours, until thoroughly chilled.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a small bowl, beat eggs on medium speed for 1 minute. Add the sour cream, sugar, vinegar, cinnamon, cloves and salt and mix well. Stir in raisins. Pour into pastry shell. , Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry., Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sour cream and sugar. Fold in raisins and beaten eggs. Stir in vinegar, salt, cinnamon and cloves. Pour mixture into pie crust.
• Bake pie for 40 minutes, or until knife inserted in center of pie comes out clean. Remove from oven and let cool slightly.