Authentic Sour Cream Raisin Pie

Joined
Nov 26, 2016
Messages
5,464
Location
central NC
#1
Grandma-s-Sour-Cream-Raisin-Pie_EXPS_PPP18_6171_C04_25_6b.jpg

Photo courtesy of Taste of Home
Labor Day picnics are a tradition for many folks. This pie is a favorite in my neck of the woods for Labor Day gatherings. As is usual with down-home cooking, not much is needed to make this. Back in the day, a small-town grocery might only be visited once each week - or even each month, so it was always necessary for the cook to be resourceful.

Sour Cream Raisin Pie

Ingredients:

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup whole milk
3 large egg yolks
1/2 cup chopped nuts - These are optional, but really add to the taste.
1 pie shell (9 inches), baked - Store bought graham cracker crusts are great.

Meringue:

3 large egg whites
1/4 teaspoon salt
6 tablespoons sugar

Directions:

1. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. Rum also works quite nicely in place of the water. :smile:

2. In a large saucepan,combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.

3. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add more raisins and nuts if desired. Pour into pie shell. A graham cracker pie shell works nicely.

4. For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

5. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate any leftovers.



 

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Jimklag

Lt. Colonel
Silver Patron
Joined
Mar 3, 2017
Messages
9,911
Location
Chicagoland
#2
Grandma-s-Sour-Cream-Raisin-Pie_EXPS_PPP18_6171_C04_25_6b.jpg

Photo courtesy of Taste of Home
Labor Day picnics are a tradition for many folks. This pie is a favorite in my neck of the woods for Labor Day gatherings. As is usual with down-home cooking, not much is needed to make this. Back in the day, a small-town grocery might only be visited once each week - or even each month, so it was always necessary for the cook to be resourceful.

Sour Cream Raisin Pie

Ingredients:

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup whole milk
3 large egg yolks
1/2 cup chopped nuts - These are optional, but really add to the taste.
1 pie shell (9 inches), baked - Store bought graham cracker crusts are great.

Meringue:

3 large egg whites
1/4 teaspoon salt
6 tablespoons sugar

Directions:

1. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. Rum also works quite nicely in place of the water. :smile:

2. In a large saucepan,combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.

3. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add more raisins and nuts if desired. Pour into pie shell. A graham cracker pie shell works nicely.

4. For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

5. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate any leftovers.

Sounds yummy.
 

christian soldier

2nd Lieutenant
Member of the Month
Joined
Mar 18, 2015
Messages
2,586
#6
Eleanor. I am so glad to see that you have offered yet another grand slam homerun of a dessert. I have never tasted this type of pie but I must say that it looks absolutely delicious. On the other hand, I am surprised to see in the ingredients listed for the meringue that cream of tartar was not mentioned. As you know, cream of tartar would make the meringues more expansive and also provides a rather elegant glossy appearance to them as well. Question: Was cream of tartar prevalent during the nineteenth century? Nevertheless, Douglas is very fortunate to have a wife who is such a wonderful cook that possesses so many delicious recipes in her culinary repertoire. :smile: David.
 
Joined
Jan 20, 2013
Messages
14,064
Location
north central florida
#7
Grandma-s-Sour-Cream-Raisin-Pie_EXPS_PPP18_6171_C04_25_6b.jpg

Photo courtesy of Taste of Home
Labor Day picnics are a tradition for many folks. This pie is a favorite in my neck of the woods for Labor Day gatherings. As is usual with down-home cooking, not much is needed to make this. Back in the day, a small-town grocery might only be visited once each week - or even each month, so it was always necessary for the cook to be resourceful.

Sour Cream Raisin Pie

Ingredients:

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup whole milk
3 large egg yolks
1/2 cup chopped nuts - These are optional, but really add to the taste.
1 pie shell (9 inches), baked - Store bought graham cracker crusts are great.

Meringue:

3 large egg whites
1/4 teaspoon salt
6 tablespoons sugar

Directions:

1. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. Rum also works quite nicely in place of the water. :smile:

2. In a large saucepan,combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.

3. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add more raisins and nuts if desired. Pour into pie shell. A graham cracker pie shell works nicely.

4. For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

5. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate any leftovers.

This is interesting,bet its good.
 
Joined
Nov 26, 2016
Messages
5,464
Location
central NC
#8
Question: Was cream of tartar prevalent during the nineteenth century? Nevertheless, Douglas is very fortunate to have a wife who is such a wonderful cook that possesses so many delicious recipes in her culinary repertoire.
I have read that since cream of tartar was an expensive byproduct of wine fermentation it was out of reach for many Americans for much of the 19th century.

Thank you for your kind words!
 

Mrs. V

First Sergeant
Joined
May 5, 2017
Messages
1,356
#11
Grandma-s-Sour-Cream-Raisin-Pie_EXPS_PPP18_6171_C04_25_6b.jpg

Photo courtesy of Taste of Home
Labor Day picnics are a tradition for many folks. This pie is a favorite in my neck of the woods for Labor Day gatherings. As is usual with down-home cooking, not much is needed to make this. Back in the day, a small-town grocery might only be visited once each week - or even each month, so it was always necessary for the cook to be resourceful.

Sour Cream Raisin Pie

Ingredients:

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup whole milk
3 large egg yolks
1/2 cup chopped nuts - These are optional, but really add to the taste.
1 pie shell (9 inches), baked - Store bought graham cracker crusts are great.

Meringue:

3 large egg whites
1/4 teaspoon salt
6 tablespoons sugar

Directions:

1. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. Rum also works quite nicely in place of the water. :smile:

2. In a large saucepan,combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.

3. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add more raisins and nuts if desired. Pour into pie shell. A graham cracker pie shell works nicely.

4. For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

5. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate any leftovers.

Sounds yummy! Reminds me very much of the Rhubarb n Meringue pie recipe I have.
 



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