State Fair Pie Competition 2010
Grand Island, Nebraska

Sour Cream-Raisin Pie

Try this winning entry of a tasty sour cream-raisin pie with a hint of cinnamon and nutmeg from the 2010 State Fair Pie Contest.

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  • prep time 25 min
  • total time 3 hr 30 min
  • ingredients 12
  • servings 8
 

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1 1/2
cups sugar
3
tablespoons cornstarch
2
cups sour cream
1
teaspoon ground cinnamon
2
dashes ground nutmeg
3
egg yolks
1
cup raisins

Meringue

4
egg whites, at room temperature
1/4
teaspoon cream of tartar
1/4
cup sugar
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

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 large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.
  • 3 In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
  • 4 Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.
  • 5 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.
  • 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 large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.
  • 3 In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
  • 4 Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.
  • 5 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Before spooning onto pie, meringue can be tested after beating by rubbing between your fingers to make sure sugar is dissolved and not gritty.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
210mg
210%;
Total Carbohydrate
75g
75%
(Dietary Fiber
1g
1%
  Sugars
56g
56%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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