Apricot Raisin Sour Cream Pie Recipes

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GRANDMA'S SOUR CREAM RAISIN PIE



Grandma's Sour Cream Raisin Pie image

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

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup 2% milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon salt
6 tablespoons sugar

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.

EASY SOUR CREAM RAISIN PIE



Easy Sour Cream Raisin Pie image

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

1 (9 inch) unbaked pie crust
2 eggs
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup raisins

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



Sour Cream Raisin Pie image

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

2 cups sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon clove
2 cups sour cream
2 cups raisins, plumped in hot water and drained
6 tablespoons vinegar
1 teaspoon baking soda
1 dash salt
1 pastry for a double-crust 9-inch pie, unbaked

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

OLD FASHIONED APRICOT RAISIN PIE



Old Fashioned Apricot Raisin Pie image

This is out of an old recipe book created by my great great grandmother's church. The recipe was credited to Bama Curtis. I remember her....she was blind when I knew her and an avid baseball fan. Listened to all the games on a little transistor radio. She passed away at 99.

Provided by Lynette !

Categories     Pies

Time 1h30m

Number Of Ingredients 10

1 pkg pie crust, enough for a double crust pie
2 can(s) apricot halves in heavy syrup, undrained (17 ounce cans)
2 Tbsp cornstarch
1 c raisins
1/2 c sugar
1/4 tsp salt
1 Tbsp grated lemon rind
2 Tbsp fresh lemon juice
1 Tbsp butter
1/2 c chopped, lightly toasted pecans

Steps:

  • 1. Roll half of the pie pastry to 1/8 inch thickness on a lightly floured surface. Place in a 10-inch pie plate. Set aside.
  • 2. Drain the apricots, reserving 1 1/2 cups syrup. Set the apricots aside.
  • 3. Combine the reserved syrup and cornstarch in a medium saucepan, stir well Stir in raisins, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat; add lemon rind, lemon juice, and butter, stirring until the butter melts. Add the reserved apricots and pecans; stir well. Pour filling mixture into the pastry shell.
  • 4. Roll the remaining half of the pie dough to 1/8 inch thickness; cut into 1/2 inch strips. Arrange the pastry strips in lattice design over the apricot mixture. Trim off the excess pastry along the edges. Fold the edges under, and crimp.
  • 5. Bake at 350° for 50 to 60 minutes or until golden. Cool on a wire rack.

OLD-FASHIONED SOUR CREAM-RAISIN PIE



Old-Fashioned Sour Cream-Raisin Pie image

Take a page out of grandma's book with this old-fashioned pie that deserves to be pulled out of the archives. As classic as they come, a well-made sour cream-raisin pie is the perfect combination of slightly tart, slightly crunchy. Though many Southerners have a family recipe for this custard pie stashed away, a pinch of this and a handful of that can easily be lost in translation from one generation to the next. We're here to help you with the details. One such tip? Be sure to beat the eggs until they're pale yellow. This will give your pie a boost in body and texture. The result will be a beautiful pie with a nice brown crust and creamy white interior. Finish with some whipped cream or a dollop of crème fraiche for any occasion pie that will be the talk of the party. Guests may even think it's better than grandma's original.

Provided by Southern Living Editors

Categories     Pies

Time 2h10m

Yield Serves 8

Number Of Ingredients 7

1/2 (14.1-oz.) package refrigerated piecrusts (1 piecrust)
3 large eggs
1 1/2 cups granulated sugar
1 cup sour cream
1 cup raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 400˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow, about 3 minutes. Stir in sugar, sour cream, raisins, pecans, and flour until combined. Pour mixture into piecrust.
  • Bake on bottom rack of preheated oven for 10 minutes. Reduce temperature to 350°F; bake until center is set, about 45 minutes more. Cool completely on a wire rack, about 1 hour.

CREAMY APRICOT PIE



Creamy Apricot Pie image

I keep this wonderful dessert recipe close at hand. It's easy to prepare, and it's so cool and satisfying on a warm summer day.-Charlotte Cramer, Othello, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

1 can (14 ounces) apricot halves
1 egg yolk
1 can (12 ounces) evaporated milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 pastry shell (9 inches), baked
2 teaspoons cornstarch
1 can (5-1/4 ounces) apricot nectar
1/4 cup sliced almonds, toasted

Steps:

  • Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate. , For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.

Nutrition Facts : Calories 298 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT RAISIN PIE WITH STEVIA



Apricot Raisin Pie with Stevia image

This is a great pie to eat warm with vanilla ice cream. It is very good with stevia, an herbal sweetener.

Provided by Michaela.K9

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 11

½ cup powdered milk
2 tablespoons cornstarch
½ teaspoon stevia powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup dried apricots, chopped
1 cup raisins
2 cups water
1 tablespoon white vinegar
1 tablespoon butter
1 double crust ready-to-use pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Whisk together the powdered milk, cornstarch, stevia powder, cinnamon, and salt in a small bowl; set aside.
  • Place apricots, raisins, and water in a small saucepan over medium heat, and bring to a boil. Boil for 5 minutes, stirring occasionally. Stir in the powdered milk mixture, and cook, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat; stir in white vinegar and butter. Allow to cool for 15 minutes.
  • Turn the filling into a pastry lined pie pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Remove from oven and allow to cool before slicing.

Nutrition Facts : Calories 388.9 calories, Carbohydrate 52.2 g, Cholesterol 11.6 mg, Fat 18.7 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 6 g, Sodium 352.2 mg, Sugar 24 g

APRICOT SOUR CREAM PIE



Apricot Sour Cream Pie image

Make and share this Apricot Sour Cream Pie recipe from Food.com.

Provided by Erin K. Brown

Categories     Pie

Time 1h30m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/2-3/4 lb dried apricot
1 cup sour cream
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla
3 eggs (separated)
1 1/3 cups flour
1/4 cup unsalted butter, cold
1/4 cup shortening
1/2 teaspoon salt

Steps:

  • For the dough: Cut butter into cubes, combine all ingredients and use fingers to blend until mixture resembles coarse meal (can use a pastry knife also).
  • Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
  • Turn it out onto a well-floured board.
  • Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
  • Boil ~4 cups (just enough to cover the apricots), add the sugar and apricots. Blanch for 90 seconds (up to 5 minutes), then drain and set aside to cool.
  • Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
  • Separately beat the 3 egg whites until stiff and fold into sour cream filling.
  • Then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
  • Brush any remaining exposed crust with the egg yolk.
  • (Can make a top crust or lattice, if desired, by doubling dough recipe.).
  • Bake st 350 degrees Fahrenheit for 25-30 minutes.

Nutrition Facts : Calories 424.1, Fat 20, SaturatedFat 9.2, Cholesterol 100, Sodium 344.6, Carbohydrate 57.4, Fiber 2.7, Sugar 38.3, Protein 6.2

APRICOT-RAISIN SOUR CREAM PIE



APRICOT-RAISIN SOUR CREAM PIE image

Categories     Dairy     Fruit     Dessert     Bake     Quick & Easy

Yield 8

Number Of Ingredients 12

Single Pie Crust (use your favorite pie crust recipe)
2/3 cup packed dried apricots
1/3 cup seedless raisins
2 cups sour cream (regular or low fat)
2 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 to 3 Tablespoons grated orange peel
1/2 teaspoon orange extract
1 teaspoon vanilla
powdered sugar (garnish)

Steps:

  • 1. Make favorite pie crust, roll out and line a 9" glass pie plate. Refrigerate pie crust while making filling. 2. Cut apricots into quarters. Place in small saucepan with raisins, cover with water. Bring to boil. Lower heat, cover and simmer for 5 minutes. Alternatively, place fruit in a bowl, cover with water and microwave on high for 2 minutes. After boiling or microwaving, let fruit stand for 20 minutes. 3. Preheat oven to 400° F. 4. In a bowl whisk together sour cream, eggs, sugar, flour, salt, orange peel and extracts until well combined. 5. Drain apricot-raisin mixture very well. Fold into sour cream mixture until evenly distributed. Spoon into chilled pie shell. 6. Bake in preheated hot oven for 40-45 minutes or until filling is set, top is golden and a knife inserted 1" from the edge comes out clean. Cool on wire rack at least 45 minutes. 7. Serve at room temperature. Sift powdered sugar over pie just before serving.

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