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Wednesday, September 22, 2010

Sour Cream Raisin Pie

One of my husband's favorite pies.  This one had to 'grow' on me, but I do like it now.  Didn't used to......

Flaky Pie Crust:

2 cups sifted pastry flour
3/4 cup Crisco
1 teaspoon salt
4 to 6 tablespoons ice water

Sift together flour and salt. Add half the Crisco, broken into tiny pieces. Work the Crisco into the flour gently with your fingertips until the mixture contains walnut sized lumps.Sprinkle water over flour, stirring quickly until the dough just begins to hold together. Press mixture together, place in a ziploc bag and store in the refrigerator one to two hours to rest.

Remove from refrigerator 15 to 20 minutes before rolling out and allow to sit at room temperature.

Roll out thinly and line two 8 inch pie pans. Using a fork, pierce the crust in several places and bake in a 400°F oven until lightly golden but not brown.

2 cups sour cream
3 egg yolks
3/4 cup brown sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup raisins
1/2 cup water

In a small covered sauce pan, cook raisins with water until liquid is absorbed (about five minutes). Allow to cool.Combine sugar and flour. Add beaten egg yolks, sour cream, cinnamon and vanilla.

Cook in a double boiler until mixture begins to thickened. Mix in raisins, and divide evenly into two 8 inch prebaked pie crusts.

Spread with meringue.

3 egg whites
6 tablespoons sugar

Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar.Spread meringue on top of raisin filling. Sprinkle lightly with sugar.

Bake at 350°F until meringue is lightly golden (about 12 minutes).

Makes two 8 inch pies.

Serve at room temperature with whipped cream.



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