How To make Classic Sour Cream Raisin Pie
1 ea 8" unbaked pie shell 2 ea Large eggs
1 c Dairy sour cream 3/4 c Sugar
1 ts Vanilla 1/4 ts Salt
1/4 ts Nutmeg 1 c Raisins
1/2 c Sour cream for topping (opt) 1 x
pie
s:
1 c All-purpose flour 1/2 ts Salt
1/3 c Shortening 3 tb Cold milk
Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If desired,top servings with sour cream. Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. -----
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Sour Cream Raisin Pie
Lots of recipes from the 1930's and 40's have raisins, from Thanksgiving turkey stuffing to congealed salads. Raisins were a popular winter fruit in the days when out-of-season produce was hard to come by. Raisins are also packed with iron and iron deficiency was a health concern at the time. Check out this must-love-raisins pie.
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Raisin Pie Old Fashion
Today in the kitchen Tasha is baking a old fashion raisin pie. Levi's favorite pie!
Recipe:
2 Cups Raisin's
2 Cups Water (reserve 1/4 C. for later)
1/2 Cup Brown Sugar-packed
2 TBSP. Cornstarch
1 tsp. Cinnamon
1/8 tsp. Salt
1 TBSP. White Vinegar
1 TBSP Butter
Pie Crust of your choice (2 if you are going with the lattice on top)
Preheat oven to 350
Boil raisin's in 1 3/4 Cups of water for 5 minutes
In a separate bowl combine the brown sugar, cornstarch, cinnamon, and salt and remaining 1/4 Cup of water. Mix well and pour into the boiled raisin's.
Stir constantly and boil for 2-3 minutes.
Remove from head and add the vinegar and butter. Stir until combined and butter is melted.
Pour into pie crust and top with lattice if you choose.
Bake 30 minutes or until pie crust is golden.
I hope you enjoy this video. Thanks for Watching!
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Inside the Sun-Maid Kitchen Video: French Raisin Apple Pie
Watch how Kim & Julie prepare a delicious raisin apple pie in a matter of minutes. Pop it in the oven and the whole house will smell as good as the finished product tastes!
1936 SOUR CREAM Raisin Cake
1936 Sour Cream Raisin Cake - Welcome Friends! Welcome to another Sunday morning and our old cook book show. Today we're going to do another recipe out of the Walsh County cookbook, published in 1936. This is from Walsh County Grafton North Dakota and today we're going to do a sour cream raisin cake. I really like sour cream cakes they get all of their fat from the sour cream, they're usually really moist and have a nice texture.
Ingredients:
250 mL (1 cup) sour cream
250 mL (1 cup) white sugar
2 egg yolks beaten
500 mL (2 cups) flour
5 mL (1 tsp) soda
2 mL (½ tsp) salt
5 mL (1 tsp) cinnamon
5 mL (1 tsp) nutmeg
2 mL (½ tsp) vanilla
250 mL (1 cup) raisins, ground fine
2 egg whites, stiffly beaten
Method:
Pre heat oven to 180ºC (350ºF)
Mix sugar and sour cream into beaten egg yolks.
Stir in soda, salt, and spices.
Mix in the flour, add raisins and food in stiffly beaten egg whites.
Scrape into a greased 9x9” cake pan.
Bake for 25-35 minutes or until a tester just comes out barely clean.
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How to Make Raisin Pie
This old fashioned Raisin Pie recipe has been perfected over the years to include the perfect balance of flavors from the plump sweet raisins, slight nuttiness from walnuts, and hint of citrus.
???? Ingredients ????
▢ 2 cups raisins
▢ 1 cup brown sugar
▢ 1 1/3 cup water
▢ 3 Tablespoons cornstarch
▢ 1/2 cup fresh orange juice
▢ 1 teaspoon orange zest
▢ 3 Tablespoons fresh lemon juice
▢ 1/2 cup coarsely chopped walnuts
▢ Dough for two pie crusts
▢ 1 egg white, beaten
▢ 1-2 teaspoons granulated sugar for sprinkling
???? Instructions ????
In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
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