Old Fashioned Sour Creamraisin Pie Recipes

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OLD-FASHIONED SOUR CREAM/RAISIN PIE



Old-Fashioned Sour Cream/Raisin Pie image

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

16 ounces sour cream
1 1/2 cups sugar
3 tablespoons flour
3 egg yolks
1 cup raisins
3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 (9 inch) baked pie shells

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

OLD-FASHIONED SOUR CREAM/RAISIN PIE



Old-Fashioned Sour Cream/Raisin Pie image

Provided by Midwest Living

Categories     Food

Time 35m

Number Of Ingredients 9

2 cups dairy sour cream
1 ½ cups sugar
3 tablespoons all-purpose flour
3 egg yolks
1 cup raisins
3 egg whites
½ teaspoon cream of tartar
¾ cup sugar
1 baked 9-inch pie shell

Steps:

  • In a heavy medium saucepan stir together the sour cream, 1-1/2 cups sugar, flour, egg yolks, and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm.
  • For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minute more or until mixture forms stiff glossy peaks (tips stand straight).
  • Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350 degree F oven for 15 minutes. Remove and cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving; cover for longer storage.

Nutrition Facts : Calories 545 calories, Carbohydrate 87 g, Cholesterol 101 mg, Fat 21 g, Protein 7 g, SaturatedFat 9 g, Sodium 125 mg

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 RAISIN PIE



Old-Fashioned Raisin Pie image

"My family came to Texas from Virginia after the Civil War," relates Debra Ayers from Cheyenne, Wyoming. "Two brothers helped drive a herd of cattle up the Chisholm Trail to Abilene, Kansas. The boys decided to stay in Kansas and open a meat market. They did well. One brother sent for his girlfriend back in Texas to come and marry him. She did, and she brought this recipe. The family has been making this pie ever since.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 large eggs, room temperature
1 cup sour cream
2 cups raisins
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for a double-crust pie
Additional nutmeg, optional

Steps:

  • In a bowl, beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; pour in filling. Top with a lattice crust. , Bake at 450° for 10 minutes. Reduce the heat to 350°; bake until filling is set, about 25 minutes longer. If desired, sprinkle with nutmeg.

Nutrition Facts : Calories 529 calories, Fat 20g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.

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.

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.

SOUR CREAM RAISIN PIE IV



Sour Cream Raisin Pie IV image

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

1 prepared 8 inch pastry shell, baked and cooled
1 cup light cream
1 tablespoon cider vinegar
1 ½ cups raisins
¼ teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 ⅛ cups white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 egg yolks, beaten
1 teaspoon vanilla extract
3 egg whites
6 tablespoons white sugar

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

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