Sour Cream Raisin Pie is a classic dessert that combines the rich, tangy flavor of sour cream with the natural sweetness of raisins and warm spices. This creamy, custard-like pie is a comforting treat that’s perfect for any occasion, from holiday gatherings to a simple weekend dessert. The combination of cinnamon, nutmeg, and vanilla gives the filling a delightful aroma, while the raisins add texture and a burst of sweetness in every bite. Topped with a golden meringue or whipped cream, this pie is as beautiful as it is delicious, making it a favorite among pie lovers.
Ingredients:
- For the Pie Crust:
- 1 9-inch pre-baked pie crust (store-bought or homemade)
- For the Filling:
- 1 cup raisins
- 1 cup water
- 1 cup sour cream
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large egg yolks (reserve the whites for the meringue)
- 1 teaspoon vanilla extract
- For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions:
- Prepare the Raisins:
- In a small saucepan, combine the raisins and water. Bring to a boil, then reduce the heat and simmer for about 5 minutes until the raisins are plump. Drain and set aside.
- Make the Filling:
- In a medium saucepan, whisk together the sour cream, sugar, flour, salt, cinnamon, nutmeg, and egg yolks until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract and plumped raisins. Pour the filling into the pre-baked pie crust.
- Make the Meringue:
- Preheat your oven to 350°F (175°C).
- In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Assemble and Bake:
- Spread the meringue over the hot filling, ensuring it touches the crust all around to prevent shrinking.
- Use the back of a spoon to create peaks in the meringue for a decorative look.
- Bake the pie in the preheated oven for 10-15 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before serving to set the filling.
Enjoy your Sour Cream Raisin Pie, a deliciously nostalgic dessert that will delight your taste buds with every bite!
