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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Sarfiraz Mahar
mahar-sarfiraz@hotmail.comThis pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive pie.
MD Rasel Bhuiyan
bhuiyanm12@gmail.comI love the combination of the sweet raisins and the tart sour cream. It's a unique and delicious flavor combination.
Lauren Greer
lg65@yahoo.comThis pie is perfect for a special occasion. It's easy to make and always a crowd-pleaser.
Aavash Kc
akc@hotmail.comI followed the recipe exactly, but my pie didn't turn out as good as the picture. The crust was too soggy and the filling was too runny.
mansoora11 23
23-mansoora11@aol.comThis pie is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Md Oliullah
o.m49@aol.comI've been making this pie for years and it's always a hit. It's a classic recipe that everyone loves.
Jzjsjbsnsns Xnxndndh
jzjsjbsnsns.xnxndndh94@hotmail.comThis is the best sour cream raisin pie recipe I've ever tried. The crust is flaky and the filling is creamy and delicious.
Oluwafunmilayo Oliyide
oluwafunmilayo-oliyide@aol.comI made this pie for a potluck and it was a huge success. Everyone loved it.
Desmond Darkwa Danso
d.desmond@gmail.comThis pie is a great way to use up leftover sour cream.
Christy Aboudaher
caboudaher@hotmail.comI'm not a big fan of sour cream, but I loved this pie. The filling was creamy and tangy, and the crust was flaky and buttery.
Fakir Hamza
hamza_fakir69@hotmail.comThis is my favorite sour cream raisin pie recipe. It's always a hit with my family and friends.
Niti Chaudhary
chaudhary@aol.comThis pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive pie.
Moiz Toseef
mtoseef60@hotmail.co.ukI love the combination of the sweet raisins and the tart sour cream. It's a unique and delicious flavor combination.
Julie Babb
j54@hotmail.comThis pie is perfect for a special occasion. It's easy to make and always a crowd-pleaser.
Muziiey Mkhulu
m.m@gmail.comI followed the recipe exactly, but my pie didn't turn out as good as the picture. The crust was too soggy and the filling was too runny.
Master Asif
m-asif62@gmail.comThis pie was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Shannun Broussard (Californiadreaming2022?)
b-shannun@yahoo.comI made this pie for a bake sale and it sold out in minutes! Everyone loved it. The crust was flaky and the filling was creamy and tangy. I'll definitely be making this again.
Bayzid Hasan
hasan@gmail.comThis pie was a hit at my family gathering. Everyone raved about the creamy filling and the flaky crust. I'll definitely be making this again.
Fatima Abdulhaq
abdulhaq31@gmail.comI've tried many sour cream raisin pie recipes, but this one is by far the best. The crust is perfectly crispy and the filling is creamy and flavorful. I highly recommend this recipe.
Branson Muteba
m87@gmail.comThis is definitely going to be my go-to sour cream raisin pie recipe. It was so easy to make and turned out perfectly. The crust was flaky and buttery, and the filling was creamy and tangy. I loved the combination of the sweet raisins and the tart so