Sour Cream Raisin Pie Iii Recipes

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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

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.

SOUR CREAM RAISIN PIE V



Sour Cream Raisin Pie V image

This one is topped with a unique brown sugar meringue!

Provided by Susan

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 13

1 (9 inch) pie crust, baked
4 ½ teaspoons cornstarch
1 ⅛ cups white sugar
¼ teaspoon salt
¾ teaspoon ground nutmeg
1 ½ cups sour cream
3 egg yolks, beaten
1 ½ cups raisins
1 tablespoon lemon juice
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons brown sugar
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 71.4 g, Cholesterol 95.8 mg, Fat 16.1 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 227.3 mg, Sugar 55.1 g

SOUR CREAM RAISIN PIE



Sour Cream Raisin Pie image

A custard-based pie chock full of vanilla-plumped raisins, cinnamon and clove spices with a fantastic soul-warming flavor. This recipe is a family recipe enjoyed equally today as in my Grandmother's kitchen.

Provided by Toni Dash

Categories     Dessert

Time 1h20m

Number Of Ingredients 10

1 ½ cups Raisins
1 teaspoon Vanilla Extract
¾ cup Light Brown Sugar
½ teaspoon Cinnamon
¼ teaspoon Cloves (, ground)
¼ teaspoon Kosher Salt
1 cup Sour Cream
3 Eggs (, lightly beaten)
1 teaspoon Lemon Juice (, freshly squeezed)
9 " Pastry ((pie) Shell {I used Whole Foods Gluten-Free Pie Crust))

Steps:

  • Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
  • Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
  • Place pie shell in the heated oven and cook for 10 minutes.
  • In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
  • Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
  • Spoon the filling into the pre-baked pie crust. Place the pie on a baking sheet, and into the oven. Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
  • Allow pie to cool on a cooling rack until room temperature. Serve at room temperature or chilled. If desired, add whipped cream prior to serving.

Nutrition Facts : Calories 354 kcal, Carbohydrate 54 g, Protein 4 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 76 mg, Sodium 234 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

SOUR CREAM RAISIN PIE III



Sour Cream Raisin Pie III image

Here is a different blend for a raisin pie.

Provided by Carol

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 prepared 8 inch pastry shell
2 eggs
¾ cup white sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup sour cream
1 cup raisins

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large bowl, beat eggs lightly. Stir in sugar, salt, and spices. Stir in sour cream and raisins. Pour filling into pastry shell.
  • Bake for 10 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until a knife inserted in center comes out dry. Serve warm.

Nutrition Facts : Calories 363.9 calories, Carbohydrate 54.7 g, Cholesterol 78.9 mg, Fat 15.4 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 6.4 g, Sodium 252.6 mg, Sugar 39.6 g

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 II



Sour Cream Raisin Pie II image

This is a very old pie commonly found in the Midwest. Although most recipes call for dark raisins, this one uses sultanas ( golden raisins). Use real maple syrup for the right consistency ( Grade B if you can get it). Best to use sour cream that is not low fat or fat free.

Provided by Kevin Ryan

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 11

1 cup golden raisins
4 egg yolks
1 egg
2 cups sour cream
½ cup real maple syrup
2 tablespoons white sugar
1 teaspoon freshly ground nutmeg
1 ½ teaspoons vanilla extract
1 tablespoon all-purpose flour
1 recipe pastry for a (10 inch) single crust pie
¼ teaspoon freshly ground nutmeg

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.

Nutrition Facts : Calories 425 calories, Carbohydrate 47.3 g, Cholesterol 151 mg, Fat 24.4 g, Fiber 1.9 g, Protein 6.4 g, SaturatedFat 10.9 g, Sodium 191.3 mg, Sugar 26 g

SOUR CREAM RAISIN PIE I



Sour Cream Raisin Pie I image

A creamy raisin pie.

Provided by Glenda

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 8

1 (9 inch) pie crust, baked
¾ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 eggs
2 cups sour cream
1 cup raisins
2 tablespoons lemon juice

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

CLASSIC SOUR CREAM RAISIN PIE



Classic Sour Cream Raisin Pie image

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

Provided by Susie in Texas

Categories     Pie

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 8-inch unbaked pie shell
2 large eggs
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup raisins
1/2 cup sour cream (for topping) (optional)
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons milk, cold

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.

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