Best 16 Sour Cream Raisin Pie Recipes

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , 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 longer. 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., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , 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 edge to crust. , 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 leftovers.

EASY SOUR CREAM RAISIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
• Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

EASY SOUR CREAM RAISIN PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a small bowl, beat eggs on medium speed for 1 minute. Add the sour cream, sugar, vinegar, cinnamon, cloves and salt and mix well. Stir in raisins. Pour into pastry shell. , Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry., Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

SOUR CREAM RAISIN PIE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
• In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
• In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
• Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

SOUR CREAM RAISIN PIE V

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into pastry shell.
• In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges.
• Bake in preheated oven for 10 minutes, until delicately browned.

CLASSIC SOUR CREAM RAISIN PIE

Steps:

• Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.
• Stir in raisins.
• Pour into pie shell.
• Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.
• Cool.
• If desired,top servings with sour cream.
• Combine flour with salt.
• Cut in shortening until particles are pea size.
• Sprinkle with milk to make a stiff dough.
• Roll on lightly floured board or cloth to fit a 8" pie tin.
• Fold edge under and flute rim.

SOUR CREAM RAISIN PIE II

Steps:

• Cover raisins with 1 cup of boiling water, let stand 5 minutes.
• Drain.
• Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk.
• Do not stir.
• Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass.
• Shape mixture into a ball and roll between sheets of plastic wrap.
• Peel plastic wrap off of top of pastry, and invert pastry into 9" pie pan.
• Crimp edge and flute. Bake pastry in 425 degree F.
• oven 12-15 minutes or until lightly browned.
• Cool on wire rack.
• FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk.
• Cook and stir until mixture is thick and bubbly.
• Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly.
• Gradually stir about 1 cup of the hot mixture into yolks.
• Return mixture to saucepan.
• Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins.
• Stir just until mixed; do not overmix.
• Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar.
• Stir until sugar is dissolved.
• Beat at high speed until mixture holds soft peaks.
• Add vanilla extract. Beat until mixture holds stiff peaks.
• Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes.
• Cool, cover, and chill to store. -----

SOUR CREAM RAISIN PIE

Steps:

• In a saucepan, combine the first five ingredients. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in butter, lemon juice and zest. Cool for 5 minutes, stirring twice. Pour into pastry shell. Press a piece of waxed paper on top of filling; refrigerate overnight. Remove waxed paper. In a bowl, combine the sour cream, confectioners' sugar and nutmeg. Spread over pie. Store in the refrigerator.

NORWEGIAN SOUR CREAM AND RAISIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
• Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

RAISIN SOUR CREAM PIE

Steps:

• In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream.
• Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils.
• Boil & stir for 1 minute, then pour into baked pie shell.
• Put plastic wrap over top of filling & cool.

NO BAKE RAISIN SOUR CREAM PIE

Steps:

• 1. Blend together sugar, cornstarch, and salt. Combine with beaten eggs, sour cream, raisins, spice/s, grated rind and lemon juice,
• 2. Cook and stir over hot water in a double boiler until thick
• 3. Stir in the walnuts
• 4. Pour into baked pie crust. Here's a good recipe if you need one: https://www.justapinch.com/recipes/dessert/pie/pie-crust-old-recipe.html?p=1
• 5. Sprinkle the top with additional grated rind if desired.
• 6. Chill for about 2 hours in refrigerator
• 7. OPTIONAL: Many people top their raisin pies with meringue -- Here is a good recipe if you need one: https://www.justapinch.com/recipes/dessert/pie/chocolate-pie-1929.html?p=9
• 8. NOTE: If you plan on making meringue -- Use 3 eggs and put the yolks in the filling and the whites in the meringue.

GRANDMA MAXINE'S SOUR CREAM RAISIN PIE

Steps:

• Boil raisins in water 5 minutes. Add in egg yolks, mix well. Mix together sugar and sour cream. Add to raisin mixture. Add remaining ingredients to raisin mixture and simmer until thickened. Pour into baked pie shell and cover with meringue. Bake 350F until browned. Meringue: Beat eggs and sugar till stiff peaks form.

SOUR CREAM RAISIN PIE

Steps:

• 1. Put raisins in water in saucepan. Bring to a boil, simmer 5 minutes
• 2. Mix sugars, flour, salt, spices, lemon rind, and juice.Stir into hot mixture. Cook. Stirring until slightly thickened. Remove from heat---Cool
• 3. Beat eggs with sour cream, until blended. Stir into raisin mixture. Spoon into prepared pie crust. Bake at 450 degree for 15 minutes. Then reduce heat to 350 degrees and bake another 20 minutes.

MOCK SOUR CREAM RAISIN PIE

Steps:

• In a saucepan, combine milk and yogurt. Add the pudding mix; cook and stir constantly until mixture boils and thickens. Stir in allspice. Add raisins; mix well and let cool for 10 minutes, stirring occasionally. , Pour into crust. Chill at least 2 hours. Serve with whipped topping if desired.

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• 1. Line a 9-inch pie plate with the unbaked crust. In a bowl, combine the remaining ingredients, whisking until well combined.
• 2. Pour mixture into the unbaked pie crust. Bake in a 350 oven for 35 to 40 minutes or until the outsides are set and the center is slightly soft and glossy. Remove from oven and cool on a wire rack for 15 to 20 minutes. Transfer to a refrigerator and chill completely.

SETTLER'S SOUR CREAM RAISIN PIE

Steps:

• 1. In medium saucepan stir together 3/4 cup sugar and cornstarch. Stir in egg yolks, sour cream and raisins. Cook and stir over medium heat until mixture boils and thickens. Cook and stir for 1 minute more. Stir in walnuts. Keep warm.2. In small mixing bowl beat egg whites, cream of tartar and vanilla on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form. 3. Spread raisin mixture in crust. Spread meringue on top of filling, sealing carefully to edge of crust. Bake on baking sheet at 350°F for 15 minutes or until golden brown. Cool on wire rack for 1 hour.4. Refrigerate at least 3 hours. Store in refrigerator.