Sour Cream and Raisin Pie


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This classic pie is topped with a beautiful meringue.

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  • 2 C. sour cream
  • 4 egg yolks
  • 1 3/4 C. Sugar
  • 4 heaping tsp. flour
  • 1 1/2 C. raisins
  • 1 baked 10-inch single-crust pie shell
  • Meringue:
  • 12 medium egg whites (not large eggs)
  • ΒΌ heaping tsp. cream of tartar
  • 2 C. powdered sugar

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Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour, then raisins, and mix using a wooden spoon. Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil, or just a little longer, depending on your burner). Cool the filling slightly, then pour into the cool crust. Preheat oven to 400 degrees. Prepare meringue and spread onto pie. Put the pie in the oven. Watch closely for 15-20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a cool room. Do not refrigerate unless keeping it overnight.

Meringue: Place egg whites in bowl. Add cream of tartar. Beat until stiff, using an electric mixer on high speed. Add powdered sugar and beat until meringue forms soft peaks. Using a "licker" (a rubber spatula), spread onto pie filling, making a good seal with the edge of the crust.

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