State Fair Pie Competition 2010
Star City, Arkansas

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.

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  • prep time 35 min
  • total time 3 hr 50 min
  • ingredients 15
  • servings 8
 

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

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.
  • 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.
  • 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

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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.

Nutritional information

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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;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.