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.

–

Save & Share

Servings 8

false

( 14 ) Ratings

14 Ratings

5 Stars 26%

4 Stars 11%

3 Stars 16%

2 Stars 11%

1 Stars 11%

Member Reviews ( 5 )

53a2fd36-1758-47ce-83bb-d3ace34204af

State Fair Pie Competition 2010

Carolyn Wynn

Star City, Arkansas

ingredients 15
Prep Time 35 min
Total Time 3 hr 50 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1: cup raisins

1 1/4: cups water

1: cup sugar

3: tablespoons all-purpose flour

1/2: teaspoon salt

3: egg yolks

1: cup sour cream

2: tablespoons margarine or butter, softened

1: cup chopped walnuts or pecans

1: teaspoon vanilla

Meringue

3: egg whites

1/2: teaspoon cream of tartar

1/3: cup sugar

1: teaspoon vanilla, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.
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.
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.
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.

EXPERT TIPS

toggle

Expert Tips

Dark raisins have been dried in the sun for several weeks, when they get their color and shriveled appearance. Golden raisins are more plump and moist than dark, since they have been treated with sulfur dioxide to prevent darkening.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 105mg; 105%;
Sodium: 480mg; 480%;
Total Carbohydrate: 77g; 77%
(Dietary Fiber 2g 2% Sugars 45g 45% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

2 1/2 Starch; 0 Fruit; 2 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; 6 Fat;