SOUR CREAM RAISIN PIE WITH MERINGUE RECIPES

Name: Sour Cream Raisin Pie With Meringue Topping
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 1 (9-inch pie)
Ingredients: 1 unbaked pie pastry (for a 9-inch bottom crust); 1 cup raisins (or use half cup raisins and 1/2 cup currants); 2 large eggs, separated; 3 large egg whites (5 eggs whites total, save the 3 egg yolks for another recipe); 1 cup sour cream (use full-fat sour cream only); 1/2 cup sugar (use more sugar for a sweeter taste if desired); 1 tablespoon flour; 1 1/2 teaspoons vanilla; 1/4 teaspoon clove; 1/4 teaspoon nutmeg; 1/8 teaspoon salt; 1/4 cup sugar (for egg whites)

SOUR CREAM RAISIN PIE WITH MERINGUE TOPPING RECIPE - FOOD.COM

Sour Cream Raisin Pie With Meringue Topping Recipe - Food.com image

Unique and totally delicious! --- use your favorite pie pastry for this I use my recipe #66929 or a frozen 9-inch crust, plan ahead the raisins have to soak in water for a minimum of 8 hours or up to 1 day. Cooking time is only for filling. You will love this pie!

Total Time 8 hours 50 minutes

Prep Time 8 hours

Cook Time 50 minutes

Yield 1 (9-inch pie)

Number Of Ingredients 12

Ingredients

1 unbaked pie pastry (for a 9-inch bottom crust)
1 cup raisins (or use half cup raisins and 1/2 cup currants)
2 large eggs, separated
3 large egg whites (5 eggs whites total, save the 3 egg yolks for another recipe)
1 cup sour cream (use full-fat sour cream only)
1/2 cup sugar (use more sugar for a sweeter taste if desired)
1 tablespoon flour
1 1/2 teaspoons vanilla
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup sugar (for egg whites)

Steps:

In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
Fit prepared pastry into a 9-inch deep-dish pie plate.
Trim dough leaving a 1/2-inch overhang, then crimp edge decoratively.
Chill the pastry in the fridge until very firm (about 30 minutes).
Set oven to 425°F (middle oven rack).
Lightly prick the pastry, then line the shell with foil.
Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
Carefully remove the foil and weights.
Place back in oven and bake for another 8 minutes.
Cool shell in pan on rack.
Reduce oven to 400°F.
To make the filling: drain the raisins well.
Separate the 2 eggs and place 5 whites in total into a bowl; set aside.
In another bowl whisk together the 2 yolks and sour cream in a bowl, then whisk in 1/2 cup sugar flour, vanilla, cloves, nutmeg and salt until very well combined.
Add in well drained raisins; mix to combine.
Pour the filling into shell and bake in center oven for 10 minutes at 400°F.
With pie still in the oven reduce oven again to 350°F and bake for another 30-40 minutes, or until filling is set.
To make meringue: Remove the pie from the oven but keep the temperature at 350°F.
In a bowl with an electric mixer beat the 5 room temperature egg whites until they JUST have soft peaks.
Gradually add in 1/4 cup sugar and keep beating until stiff peaks form.
Spread the meringue over warm pie, covering filling completely and making certain that the meringue touches shell all the way around (this is important!).
Bake pie in middle oven until meringue is golden (about 10 minutes).
Cool pie or serve at room temperature.

Nutrition Facts : Calories 2666, FatContent 119.1, SaturatedFatContent 48.3, CholesterolContent 524.2, SodiumContent 1670.1, CarbohydrateContent 365.5, FiberContent 12.5, SugarContent 238.8, ProteinContent 47

SOUR CREAM RAISIN PIE V RECIPE | ALLRECIPES

Sour Cream Raisin Pie V Recipe | Allrecipes image

This one is topped with a unique brown sugar meringue!

Provided by Susan

Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes

Yield 1 - 9 inch pie

Number Of Ingredients 13

Ingredients

1 (9 inch) pie crust, baked
4?½ teaspoons cornstarch
1?? cups white sugar
¼ teaspoon salt
¾ teaspoon ground nutmeg
1?½ cups sour cream
3 egg yolks, beaten
1?½ cups raisins
1 tablespoon lemon juice
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons brown sugar
½ teaspoon vanilla extract

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into pastry shell.
In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges.
Bake in preheated oven for 10 minutes, until delicately browned.

Nutrition Facts : Calories 436.5 calories, CarbohydrateContent 71.4 g, CholesterolContent 95.8 mg, FatContent 16.1 g, FiberContent 1.2 g, ProteinContent 5.3 g, SaturatedFatContent 8 g, SodiumContent 227.3 mg, SugarContent 55.1 g

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