Ingredients Jump to Instructions ↓

  1. Sour Cream Raisin Pie

  2. Yield: 6 Servings

  3. 1 1/2 cup all-purpose flour

  4. 3/4 tsp salt

  5. 1/2 cup canola oil

  6. 3 Tbsp milk

  7. 1 cup dark raisins

  8. 3 egg yolks

  9. 1 cup sugar

  10. 6 Tbsp all-purpose flour

  11. 2 cup milk

  12. 3/4 cup sour cream

  13. 1/4 cup unsalted butter

  14. 1 tsp vanilla extract

  15. 3 egg whites

  16. 6 Tbsp granulated sugar

  17. 1/4 tsp salt

  18. 1/4 tsp cream of tartar

  19. 1/2 tsp vanilla extract

  20. 1 cup of boiling water, let stand 5 minutes.

  21. Drain. Separate egg yolks from whites, set whites aside for meringue.

  22. In a large mixing bowl, combine flour and salt. In measuring cup,

  23. measure oil and add milk. Do not stir. Pour oil and milk all at

  24. 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

  25. of pastry, and invert pastry into 9" pie pan. Crimp edge and flute.

  26. 425 degree F. oven

  27. 12-15 minutes or until lightly

  28. browned. Cool on wire rack.

  29. In a saucepan, combine sugar, flour and salt. Gradually stir in

  30. milk. Cook and stir until mixture is thick and bubbly. Reduce

  31. heat. Cook and stir 2 minutes more. Remove from heat. Beat egg

  32. yolks slightly. Gradually stir about 1 cup of the hot mixture into yolks. Return mixture to saucepan. Return to a gentle boil; cook

  33. and stir 2 minutes more. Remove from heat; add sour cream, butter,

  34. vanilla extract and drained raisins. Stir just until mixed; do

  35. not overmix. Pour hot filling into pie crust.

  36. Combine egg whites, sugar, salt and cream of tartar. Stir until

  37. sugar is dissolved. Beat at high speed until mixture holds soft

  38. peaks. Add vanilla extract. Beat until mixture holds stiff peaks.

  39. Spread meringue over hot filling, sealing to edge. Bake in 425

  40. degree F. oven for 4 minutes. Cool, cover, and chill to store.


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