Ingredients Jump to Instructions ↓

  1. Pastry for a 9-inch single-crust pie, blind-baked, such as Bubby's All-Butter Pastry Pie Dough (page 23) or Basic Butter and Shortening Pastry Pie Dough (page 27)

  2. 2 cups raisins

  3. 1/4 cup sugar

  4. 2 tablespoons all-purpose flour

  5. 2 teaspoons white vinegar

  6. 1 teaspoon orange zest

  7. 1/2 teaspoon ground cinnamon

  8. 1/4 teaspoon ground nutmeg

  9. Pinch ground cloves

  10. Pinch salt

  11. 2 cups sour cream

  12. 1 cup milk

  13. 5 large egg yolks

  14. 1/2 cup sugar

  15. 1/4 cup cornstarch

  16. 3 tablespoons dark brown sugar

  17. Tiny pinch salt

  18. 4 tablespoons ( 1/2 stick) unsalted butter, cubed

Instructions Jump to Ingredients ↑

  1. Measure the raisins, sugar, flour, vinegar, zest, cinnamon, nutmeg, cloves, and salt into a heavy nonreactive pot. Stir. Bring the mixture to a boil, then cover it and turn it down to a low simmer. Stir occasionally until the raisins get plump and the sauce coats the back of a spoon. Remove it from the heat and set aside.

  2. In the top of a double boiler, whisk together the sour cream, milk, yolks, sugar, cornstarch, brown sugar, and salt. Heat the mixture over simmering water and stir constantly until it thickly coats the back of a wooden spoon. Off the heat, add the butter and stir until incorporated. Transfer the pudding to a bowl and cover the surface with plastic wrap. Refrigerate to cool completely.

  3. When everything is cold, scrape the raisin mixture into the crust and spread it out evenly. Layer the sour cream pudding on top, smoothing it with a spatula. Chill for at least 4 hours, loosely covered, before serving.

  4. Serve cold and store loosely covered in the refrigerator for up to 4 days.I'm admittin' tastes are diff'runt, I'm not settin' up myself As the judge an' final critic of the good things on the shelf. I'm sort o' payin' tribute to a simple joy on earth, Sort o' feebly testifyin' to its lasting charm an' worth, An' I'll hold to this conclusion till it comes my time to die, That there's no dessert that's finer than a chunk o' raisin pie.

  5. —Edgar Guest, “Raisin Pie”


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