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Sour Cream-Raisin Pie
Sour Cream-Raisin Pie
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Prep Time:
35 minutes
Total Time:
3 hours 50 minutes
Delicious award-winning sour cream-raisin pie recipe.
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup raisins
  • 1 1/4 cups water
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 1 cup sour cream
  • 2 tablespoons margarine or butter, softened
  • 1 cup chopped walnuts or pecans
  • 1 teaspoon vanilla
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1 teaspoon vanilla, if desired
Instructions:
  • Preheat the oven to 450°F. Follow the instructions on the box to make the pie crust for One-Crust Baked Shell. Bake for 10 to 12 minutes until lightly browned. Then, reduce the oven temperature to 350°F.
  • In a small saucepan, bring the raisins and water to a boil, then simmer for 5 minutes. Drain and set aside.
  • In a 2-quart saucepan, combine 1 cup sugar, flour, and salt. In a bowl, whisk together egg yolks, sour cream, and margarine. Pour the mixture into the saucepan with the sugar mixture and cook over low heat for about 15 minutes until thickened. Remove from heat and stir in drained raisins, nuts, and 1 teaspoon vanilla. Pour the mixture into a pre-baked pie shell.
  • In a large bowl, use an electric mixer to whip the egg whites and cream of tartar until they are frothy. Slowly add 1/3 cup of sugar, continue to whip until the mixture forms stiff peaks. Stir in 1 teaspoon of vanilla. Spread the meringue over the filling, making sure to cover the entire edge of the crust.
  • Place the pie on the middle oven rack and add a sheet of foil on the rack below the pie to catch any potential spillovers. Bake the pie at 350°F for approximately 12 minutes, or until the meringue has a light golden brown color. Allow the pie to cool completely for about 3 hours. Remember to cover and refrigerate any leftover pie for later enjoyment.

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