Sour Cream Raisin Pie Ii Recipes

GRANDMA'S SOUR CREAM RAISIN PIE

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.

EASY SOUR CREAM RAISIN PIE

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.

SOUR CREAM RAISIN PIE I

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.

SOUR CREAM RAISIN PIE

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.

SOUR CREAM RAISIN PIE V

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into pastry shell.
• In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges.
• Bake in preheated oven for 10 minutes, until delicately browned.

CLASSIC SOUR CREAM RAISIN PIE

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.

SOUR CREAM RAISIN PIE II

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. -----