Sour Cream Raisin Pie With Brown Sugar Meringue Recipes

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 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.

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.

OLD-FASHIONED SOUR CREAM/RAISIN PIE

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.

SOUR CREAM RAISIN PIE

Steps:

• 1. Put raisins in water in saucepan. Bring to a boil, simmer 5 minutes
• 2. Mix sugars, flour, salt, spices, lemon rind, and juice.Stir into hot mixture. Cook. Stirring until slightly thickened. Remove from heat---Cool
• 3. Beat eggs with sour cream, until blended. Stir into raisin mixture. Spoon into prepared pie crust. Bake at 450 degree for 15 minutes. Then reduce heat to 350 degrees and bake another 20 minutes.

SOUR CREAM RAISIN PIE WITH MERINGUE TOPPING

Steps:

• In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
• Fit prepared pastry into a 9-inch deep-dish pie plate.
• Trim dough leaving a 1/2-inch overhang, then crimp edge decoratively.
• Chill the pastry in the fridge until very firm (about 30 minutes).
• Set oven to 425°F (middle oven rack).
• Lightly prick the pastry, then line the shell with foil.
• Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
• Carefully remove the foil and weights.
• Place back in oven and bake for another 8 minutes.
• Cool shell in pan on rack.
• Reduce oven to 400°F.
• To make the filling: drain the raisins well.
• Separate the 2 eggs and place 5 whites in total into a bowl; set aside.
• In another bowl whisk together the 2 yolks and sour cream in a bowl, then whisk in 1/2 cup sugar flour, vanilla, cloves, nutmeg and salt until very well combined.
• Add in well drained raisins; mix to combine.
• Pour the filling into shell and bake in center oven for 10 minutes at 400°F.
• With pie still in the oven reduce oven again to 350°F and bake for another 30-40 minutes, or until filling is set.
• To make meringue: Remove the pie from the oven but keep the temperature at 350°F.
• In a bowl with an electric mixer beat the 5 room temperature egg whites until they JUST have soft peaks.
• Gradually add in 1/4 cup sugar and keep beating until stiff peaks form.
• Spread the meringue over warm pie, covering filling completely and making certain that the meringue touches shell all the way around (this is important!).
• Bake pie in middle oven until meringue is golden (about 10 minutes).
• Cool pie or serve at room temperature.

SOUR CREAM RAISIN MERINGUE PIE

Steps:

• Heat oven to 400°F.
• Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
• BROWN-SUGAR MERINGUE RECIPE.
• 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
• Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
• Bake about 10 min or until lightly browned.
• Cool away from draft.

SOUR CREAM RAISIN PIE

Steps:

• Preheat your oven to 350 °F.
• Place the raisins into a glass 4 cup capacity microwave safe measuring cup. Add in enough water to cover them with an inch of water. Microwave on high, stirring every minute, until the raisins have plumped up. Drain and set the raisins to the side.
• In a large saucepan, combine the sugar, cornstarch, cinnamon, cloves, nutmeg and salt. Stir in the sour cream and cream, whisking the mixture until smooth.
• Cook the mixture, stirring constantly, over medium-high heat until thickened and bubbly. Turn down the heat to medium and cook for another 2-3 minutes, stirring continously, then remove from the heat.
• Temper the eggs by rapidly stirring a small amount of the hot filling into the beaten egg yolks. Once done, beat the egg mixture into the pot, stirring constantly.
• Place back on the burner and bring to a gentle boil, stirring constantly, and cook for 2 minutes, until nice and thickened. Remove from the heat.
• Stir in the raisins then pour into the pie shell.
• For the meringue, in a medium bowl beat the egg whites, cream of tartar and salt on medium speed until soft peaks form.
• Gradually beat in the brown sugar on high until stiff peaks form.
• Spread the meringue in an even layer over the hot filling, sealing the edge to the crust to prevent a soggy meringue later.
• Bake the pie in the preheated oven for 15 minutes or until the meringue is a deep golden brown.
• Remove and cool on a wire rack for an hour, then place into the refrigerator for 2 hours before serving.
• Slice and serve.

RAISIN SOUR CREAM PIE WITH BROWN SUGAR MERINGUE

Steps:

• Roll out pastry and place in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork. Bake at 450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate) on a wire rack. Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into baked pie shell. Meringue: Beat egg whites and cream of tartar in a 2½ quart bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate brown, about 10 minutes. Refrigerate any remaining pie immediately.