- Joined
- Nov 26, 2016
- Location
- central NC
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.
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.
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.
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.