Dessertsbettycrocker4.4
Sour Cream-Raisin Pie
Try this version of an all-time favorite sour cream-raisin pie that was a 2010 State Fair Pie Contest winner.
👥 8 Servings⏱️ Prep & Cook: 3h 50m⏳ Prep: 35 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- pan
- bowl
📝 Preparation Steps
1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to ⏱️ 12 minutes or until light brown. Reduce oven temperature to 350°F.
2
In 1-quart saucepan, heat raisins and water to boiling; reduce heat and simmer for ⏱️ 5 minutes. Drain; set aside.
raisins1 cup
3
In 2-quart saucepan, mix 1 cup sugar, the flour and salt. In bowl, beat egg yolks, sour cream and margarine. Add to sugar mixture in pan. Cook over low heat about ⏱️ 15 minutes or until thick. Remove from heat. Add drained raisins, nuts and 1 teaspoon vanilla. Pour into baked pie shell.
sugar1 cupcup sugar1/3egg yolks3sour cream1 cupraisins1 cupvanilla1 teaspoonvanilla, if desired1 teaspoon
4
In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add 1/3 cup sugar, beating until mixture forms stiff peaks. Add 1 teaspoon vanilla. Spoon meringue over filling; spread to edge of crust.
egg whites3sugar1 cupcup sugar1/3vanilla1 teaspoonvanilla, if desired1 teaspoon
5
Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F about ⏱️ 12 minutes or until meringue is lightly browned. Cool completely, about ⏱️ 3 hours. Cover and refrigerate any remaining pie.
Nutrition Facts
calories
630
fat Content
6
serving Size
1 Serving
fiber Content
2 g
sugar Content
45 g
sodium Content
480 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
105 mg
carbohydrate Content
77 g
saturated Fat Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...