epicurious
Sour Cream and Raisin Pie
Popular in Iowa, sour cream raisin pie became a favorite of Mennonite cooks because its ingredients were always in the pantry and it kept well.
👥 10 Servings👤 Stacey Mei Yan Fong📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Make the filling: In a small saucepan, combine the raisins with enough water to just cover and bring to a boil. Remove the pan from the heat and set aside. In a large saucepan, combine the sugar, cornstarch, cinnamon, cloves, and salt. Stir in the sour cream and milk until the mixture is smooth. Cook the mixture over medium-high heat until it thickens and is bubbly. Reduce the heat to low and cook and stir continuously for an additional ⏱️ 2 minutes, until the bubbles subside and the mixture can coat the back of a spoon. Remove from the heat. Stir a small amount of the hot mixture into the egg yolks to temper, then add the egg yolk mixture to the pan, stirring constantly. Bring the mixture back up to a gentle boil and boil for ⏱️ 2 minutes, then remove from the heat. While the mixture cools slightly, drain the raisins, reserving ½ cup of the liquid. Gently stir the liquid into the filling and then add the raisins. Set the filling aside until ready to fill the pie.
raisins1 cupsour cream1 cuplarge egg yolks, at room temperature, beaten3
2
Make the meringue: In the bowl of the stand mixer or in a small bowl if using a hand mixer, beat the egg whites and salt until soft peaks form. Add the cream of tartar. Gradually beat in the sugar on high speed, 1 tablespoon at a time, making sure that the sugar is fully incorporated before adding more. Beat until stiff peaks form.
large egg whites, at room temperature3
3
Assemble and bake the pie: Preheat the oven to 350°F and position the top rack about 4 inches from the top of the oven. Place the baked pie crust on a baking sheet and fill with the filling, smoothing the top. Spread the meringue over the filling, making sure to seal the edge of the meringue to the crust. Bake on the top rack for ⏱️ 15 minutes, or until golden brown. Let the pie cool on a wire rack for ⏱️ 1 hour before refrigerating for 1 to ⏱️ 2 hours.
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