SOUR CREAM RAISIN PIE I
A creamy raisin pie.
Provided by Glenda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 45.6 g, Cholesterol 71.8 mg, Fat 18.5 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 224.8 mg, Sugar 30.4 g
EASY SOUR CREAM RAISIN PIE
This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.
Provided by Christine
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 48.7 g, Cholesterol 47.3 mg, Fat 15.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 265.3 mg, Sugar 32.3 g
SOUR CREAM RAISIN PIE
This pie was made by my Grandmother and the recipe was passed to me by my Mother. This pie is delicious and always brings back fond memories when I make it.
Provided by CeeDee
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 662.7, Fat 27.2, SaturatedFat 11.3, Cholesterol 25.3, Sodium 445.7, Carbohydrate 103.5, Fiber 3.2, Sugar 71.6, Protein 5.9
RAISIN SOUR CREAM PIE
As you might notice by the amount of raisins in this pie, I LIKE RAISINS, & when I have a piece of raisin pie, I expect to have an abundance of the little buggers! This recipe came from a friend of mine some 50 years ago, although I remolded it into a deep dish dessert.
Provided by Sydney Mike
Categories Pie
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 557.8, Fat 21.4, SaturatedFat 11.3, Cholesterol 143.6, Sodium 243.9, Carbohydrate 91.6, Fiber 1.8, Sugar 71.6, Protein 5.6
SOUR CREAM RAISIN PIE
Recipe from shirleyoma "This Sour Cream Raisin Pie is my favorite! Been making this one for over 40 years".
Provided by pink cook
Categories Dessert
Time 42m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 415.2, Fat 23.6, SaturatedFat 10.2, Cholesterol 96.1, Sodium 145.8, Carbohydrate 48.4, Fiber 1.6, Sugar 31.6, Protein 5.4
SOUR CREAM RAISIN PIE
Categories Mixer Dessert Bake Low Sodium Raisin Chill Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pie
Number Of Ingredients 11
Steps:
- In a bowl soak raisins in water to cover by 2 inches at least 8 hours and up to 1 day. Drain raisins in a sieve.
- On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch glass pie plate (1 quart). Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Chill shell until firm, about 30 minutes.
- Preheat oven to 425° F.
- Lightly prick bottom of shell all over with a fork and line shell with foil. Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 8 minutes more. Cool shell in pan on a rack.
- Reduce temperature to 400° F.
- Separate eggs. Chill whites until ready to use. In a bowl whisk together yolks and sour cream and whisk in 1/2 cup sugar, flour, vanilla, cloves, nutmeg, salt, and raisins. Pour filling into shell and bake in middle of oven 10 minutes. Reduce temperature to 350° F. and bake pie 30 to 40 minutes more, or until filling is set.
- Remove pie from oven but keep temperature at 350° F. In another bowl with an electric mixer beat whites until they just hold soft peaks. Gradually add remaining 1/4 cup sugar, beating until meringue just holds stiff peaks. Spread meringue over warm pie, covering filling completely and making sure meringue touches shell all the way around.
- Bake pie in middle of oven until meringue is golden, about 10 minutes. Cool pie on rack and serve at room temperature.
SOUR CREAM RAISIN PIE IV
This is a pie I used to make when I worked at the Downing Hotel Coffee Shop in Oskaloosa, Iowa. The hotel and coffee shop are no longer there, but their famous pies live on!
Provided by Phyllis Bartlow
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 418.5 calories, Carbohydrate 69.2 g, Cholesterol 110 mg, Fat 15.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 7.1 g, Sodium 191.7 mg, Sugar 53.9 g
SOUR CREAM RAISIN PIE VI
Chewy raisins, crunchy pecans, and smooth sour cream will wake up your tastebuds! This is a very old recipe that come from a friend of mine
Provided by SAUNDRA
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, beat together eggs and sugar until smooth and lemon-colored. Add sour cream, raisins, and pecans. Stir well and pour mixture into pastry shell.
- Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes. Cool before serving.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 66.4 g, Cholesterol 82.4 mg, Fat 20.4 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 6.6 g, Sodium 160.6 mg, Sugar 50.2 g
RAISIN SOUR CREAM BARS
Very moist, filled bars.
Provided by Prudence N.
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.
- Cook first six ingredients over low heat until well blended. Set aside to cool.
- In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.
- Pour cooked mixture over crust and crumble the other half of crust over the top.
- Bake for 20 minutes.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 31.5 g, Cholesterol 39.9 mg, Fat 9.5 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 141 mg, Sugar 19.6 g
SOUR CREAM RAISIN PIE II
cream nicely dotted with dark raisins. Today I baked the following pie and have made minor adjustments to the original recipe, but it is essentially a recipe published by Better Homes and Gardens, and sent to me by Patty. Thanks Patty! Now the recipe, which I'd like to share... Robb
Provided by Robb Dabbs
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 18
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. -----
GRANDMA'S SOUR CREAM RAISIN PIE
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED SOUR CREAM/RAISIN PIE
We go to this little place on our way to see some of our friends in Nebraska. I Belive it is in Salina, Kansas. They make a killer Raisin Cream Pie. I think this is pretty close to theirs.
Provided by Erin Justice
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 549.6, Fat 21.7, SaturatedFat 10.2, Cholesterol 97.1, Sodium 174, Carbohydrate 86, Fiber 1.6, Sugar 67.2, Protein 6.4
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