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58

Sour Cream-Raisin Pie

Prep 25 min
Total 3 hr 30 min
Ingredients 12
Servings 8

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. ...MORE+ LESS-

State Fair Pie Competition 2010

Summer Astudillo-LaBenz

Grand Island, Nebraska

Ingredients

Crust

Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1 1/2

cups sugar

tablespoons cornstarch

cups sour cream

teaspoon ground cinnamon

dashes ground nutmeg

egg yolks

cup raisins

Meringue

egg whites, at room temperature

1/4

teaspoon cream of tartar

1/4

cup sugar

teaspoon vanilla

Steps

Hide Images

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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 10g 49% Trans Fat 0g
Cholesterol: 110mg; 37%
Sodium: 210mg; 9%
Potassium: 270mg; 8%
Total Carbohydrate: 75g; 25%
Dietary Fiber 1g 4% Sugars 56g
Protein: 5g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 4%; 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;