SOUR CREAM RAISIN PIE II
cream nicely dotted with dark raisins. Today I baked the following pie and have made minor adjustments to the original recipe, but it is essentially a recipe published by Better Homes and Gardens, and sent to me by Patty. Thanks Patty! Now the recipe, which I'd like to share... Robb
Provided by Robb Dabbs
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 18
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. -----
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Weston Bunda
[email protected]This pie was a great way to use up some leftover sour cream. The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely recommend this recipe.
Zohaib Asghir
[email protected]This pie was a bit of a challenge to make, but it was worth it. The crust was a little tricky to work with, but the filling was creamy and delicious. I would definitely recommend this recipe to experienced bakers.
Shoaib Rajput
[email protected]This pie is a classic for a reason. It's simple to make, but it's always delicious. The sour cream and raisins are a perfect combination, and the crust is flaky and buttery. I highly recommend this recipe.
Dawand Wallace
[email protected]I've made this pie several times and it's always a hit. The filling is creamy and flavorful, and the crust is flaky and golden brown. I love that it's not too sweet, and the raisins add a nice touch of texture and flavor.
leardmuji8
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this pie again.
Arif Khan
[email protected]This pie was a bit too sweet for my taste, but my husband loved it. The crust was nice and flaky, and the filling was creamy and flavorful. I would recommend using less sugar if you don't like your pies too sweet.
Mustafa Khan
[email protected]I'm not a huge fan of raisins, but I really enjoyed this pie. The sour cream and raisins were a perfect combination, and the crust was flaky and delicious. I would definitely recommend this recipe.
Bekz Mate
[email protected]This pie was a great way to use up some leftover sour cream. The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely recommend this recipe.
Kyler Farts
[email protected]This pie was a bit of a challenge to make, but it was worth it. The crust was a little tricky to work with, but the filling was creamy and delicious. I would definitely recommend this recipe to experienced bakers.
Shepherd Chisale
[email protected]This pie is a classic for a reason. It's simple to make, but it's always delicious. The sour cream and raisins are a perfect combination, and the crust is flaky and buttery. I highly recommend this recipe.
Umesha Sewwandi
[email protected]I've made this pie several times and it's always a hit. The filling is creamy and flavorful, and the crust is flaky and golden brown. I love that it's not too sweet, and the raisins add a nice touch of texture and flavor.
Hredoy Ahmed Noman
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this pie again.
Brandy Brock
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. The crust was nice and flaky, and the filling was creamy and flavorful. I would recommend using less sugar if you don't like your pies too sweet.
Tuneboi
[email protected]I made this pie for a potluck and it was a big hit! Everyone raved about how delicious it was. The sour cream and raisins were a perfect combination, and the crust was flaky and buttery.
Parvin Sritee
[email protected]This pie was easy to make and turned out great! The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely recommend this recipe.
Atsede Asefa
[email protected]I'm not usually a fan of raisin pies, but this one was surprisingly good. The sour cream added a nice tanginess that balanced out the sweetness of the raisins. The crust was also very good.
Shuvro Roy
[email protected]This pie was a huge hit at our family gathering! Everyone loved the combination of sour cream and raisins, and the crust was flaky and delicious. I'll definitely be making this again.