Classic Sour Cream Raisin Pie
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, old-fashioned pie featuring a sweet and tangy cooked custard filling loaded with plump raisins and spices, all topped with a light and airy meringue.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | One 9-inch pie |
🔪 Key Equipment
- Medium saucepan
- Small bowl
- Wire whisk
- Clean mixing bowl
- Electric mixer
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (9-inch) | Pie Shell | Pre-baked |
| 1 Cup | Sugar | For filling |
| 5 Tbsp | Flour | None |
| ¼ tsp | Salt | None |
| ¼ tsp | Cinnamon | None |
| 1 Cup | Raisins | None |
| 1 ½ Cups | Sour Cream | None |
| 2 | Egg Yolks | Beaten, reserve whites for meringue |
| 2 | Egg Whites | For meringue |
| ¼ Cup | Sugar | For meringue |
| 2 Tbsp | Butter | None |
Instructions
Step 1: Prepare the Filling
- In a saucepan, combine 1 cup sugar, flour, salt, cinnamon, raisins, and sour cream.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Step 2: Temper and Thicken
- Temper the beaten egg yolks by slowly whisking in a small amount of the hot mixture, then pour the tempered yolks back into the saucepan.
- Add the butter and continue to cook for 1-2 more minutes, stirring constantly until thick.
Step 3: Assemble Meringue and Bake
- Pour the hot filling into a pre-baked 9-inch pie shell.
- Preheat the oven to 350°F. Beat the 2 egg whites until soft peaks form.
- Gradually add ¼ cup of sugar and continue beating until stiff, glossy peaks form.
- Spread the meringue over the hot filling, sealing it to the crust edges.
- Bake for 12-15 minutes, or until the meringue is golden brown and fragrant.
- Cool completely on a wire rack, then chill thoroughly before serving.
💡 Make-Ahead & Storage: Store the baked and chilled pie in the refrigerator for up to 3 days.
Original Recipe Scan
