An old-time favorite that's easy to make. This sour cream raisin pie recipe is topped with meringue and chopped nuts.
I confess I had never eaten sour cream raisin pie until I decided to test this recipe. I was surprised by how wonderfully sweet and tangy the custard filling was.
I did make a couple modifications. The amount of sugar seemed a bit much so I reduced it to 2/3 cup (it was still very sweet) and only used 3 eggs (all I had). Maybe because of these changes the filling didn't completely thicken... I added cornstarch and it thickened nicely.
All in all, I will definitely make this sour cream raisin pie recipe again!
baked 9 inch (23 cm) pie shell
Prepare pie shell. Boil raisins for 10 minutes in just enough water to cover. Mix the 1 cup sugar, sour cream, egg yolks and cloves, then add to boiled raisins (most of liquid will disappear). Cook slowly for 5 minutes or until thickened. Pour into
baked pie shell. Beat egg whites until stiff and then beat in 4 tablespoons sugar. Cover the pie with meringue and sprinkle with the nuts (optional). Brown meringue in a 350°F (180°C) oven for approximately 5 minutes or until peaks are golden brown. Refrigerate until serving time.
Note: Meringue will shrink and pull away from the pie crust during baking if all pie crust edges are not completely sealed with meringue. Cool meringue-topped pies at room temperature in a draft-free place, to avoid shrinkage.
Sour Cream Coffee Cake recipe taken from "Dairy Delicious. The Sour Cream/Yogurt/Buttermilk Cookbook" by Louise Bailey and Madeline Wright.
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