Sour Cream Raisin Pie, an old-school classic dessert that’s quite easy to make and boasts some of the favourite seasonal flavours such as pumpkin pie, mincemeat pie and pecan pie, offering a wonderful surprise amongst the Thanksgiving favourites.
It’s very easy to make and will likely become a new favourite on your dining table. However, before you imagine the pie’s texture somewhat lumpy and tapioca-like, let me just tell you, that’s not the case at all. Sour Cream Raisin pie has the most wondrous texture with every bite chock full of vanilla-soaked pudgy raisins filling. Sour cream blends together, really well, with the earthy spices of clove and cinnamon, making it a lovely custard base.
Also, it’s a pie for all season. How? Well, that’s because it’s uber flavorful yet light enough for the summer months not to mention with the seasonings giving a nod toward the cool weather months. Sour Cream Raisin Pie can be eaten either at the room temperature or chilled, the choice is yours. And guess what? No one else will be bringing it to the summer picnic or potluck, nor any Friendsgiving or Thanksgiving so you can bask in the glory of originality on the introduction of a new favourite dessert that will hook all your friends.
Sour Cream Raisin Pie
Ingredients
Raisins: 1 ½ Cup
Vanilla Extract: 1 Teaspoon
Light Brown Sugar: ¾ Cup
Cinnamon: ½ Teaspoon
Cloves, ground: ¼ Teaspoon
Kosher Salt: ¼ Teaspoon
Sour Cream: 1 Cup
Eggs, lightly beaten: 3 Pcs
Lemon Juice, Freshly Squeezed: 1 Teaspoon Pastry Pie Shell: 9”
Directions
- Preheat the Oven at 350 F.
- Take a bowl with boiled water, add vanilla extract, raisins and let them sit for 15-10 minutes.
- Heat the Pie Shell in the oven for 10 minutes or so.
- Take a bowl, add Brown Sugar, Cinnamon, Cloves, Salt, Sour Cream, Eggs, Lemon juice and beat them until the mixture turns smooth and soft.
- Drain the raisins and add them to the mixture.
- Fill the pie crusts with the filling via a large spoon and bake it for about 35-40 minute at top.
- Remove the pie from the oven when the crust turns light brown and let it cool for minutes before serving.
Old Fashioned Sour Cream Raisin Pie
Ingredients
Dairy Sour Cream: 2 Cups
Sugar: 1 ½ Cup
All-Purpose Flour: 3 Tablespoons
Egg Yolks: 3 Pcs
Raisins: 1 Cup
Egg Whites: 3 Pcs
Cream of Tartar: ½ Teaspoon Baked Pie Shell: 9”
Directions
- Preheat the Oven at 350 F.
- Take a bowl with add egg whites, Cream of Tartar and beat them occasionally adding sugar to it, until the mixture turns smooth and soft. Let them sit for 15-10 minutes.
- Heat the Pie Shell in the oven for 10 minutes or so.
- Take a saucepan, add Sugar, Flour, Raisins, Sour Cream, Egg Yolks and beat them until the mixture turns smooth and soft. Cook this mixture on a medium flame until the mixture thickens and becomes bubbly.
- Fill the pie crusts with the filling via a large spoon and spread the cream mixture over it. Bake it for about 35-40 minute at top.
- Remove the pie from the oven when the crust turns light brown and let it cool for minutes before serving.
Cinnamon Sour Cream raisin Pie
Ingredients
Raisins: 1 ½ Cup
Vanilla Extract: 1 Teaspoon
Light Brown Sugar: ¾ Cup
Cinnamon: ½ Teaspoon
Corn Starch: 2 Teaspoon
Kosher Salt: ¼ Teaspoon
Sour Cream: 1 Cup
Eggs, lightly beaten: 3 Pcs
Lemon Juice, Freshly Squeezed: 1 Teaspoon Pastry Pie Shell: 9”
Meringue
Egg whites: 3 Large Eggs
Granulated White Sugar: 7 Tablespoons
Cream of Tartar: 1/8 Teaspoon Vanilla Extract: 1 Teaspoon
Directions
- Preheat the Oven at 350 F.
- Take a bowl with add egg whites, Vanilla Extract, Cream of Tartar and beat them occasionally adding sugar to it, until the mixture turns smooth and soft. Let them sit for 15-10 minutes.
- Heat the Pie Shell in the oven for 10 minutes or so.
- Take a saucepan, add Sugar, Corn Starch, Raisins, Sour Cream, Egg Yolks, Lemon Juice and beat them until the mixture turns smooth and soft. Cook this mixture on a medium flame until the mixture thickens and becomes bubbly.
- Fill the pie crusts with the filling via a large spoon and spread the cream mixture over it. Bake it for about 35-40 minute at top.
- Remove the pie from the oven when the crust turns light brown and let it cool for minutes before serving.