How To make Sour Cream Raisin Pie
1 ea 8 unbaked pie shell
1 c dairy sour cream
1 ts vanilla
1/4 ts nutmeg
1/2 c sour cream for topping (opt)
1 c all-purpose flour
1/3 c shortening
2 ea large eggs
3/4 c sugar
1/4 ts salt
Raisins pie s:
1/2 ts salt
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. -----
How To make Sour Cream Raisin Pie's Videos
Sour Cream Raisin- I mean-CRANBERRY PIE
I intended to make a Sour Cream Raisin pie but discovered that my raison supply was missing. Cranberries popped into my mind with a beautiful idea. This pie turned out great with the fruit exchange. Sometimes it's great to run out of something and have to replace with something else.
Music by Knobtown Skiffle Band
Ingredients:
1 cup sour cream
1 cup sugar
2 eggs
3 tbs white vinegar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp baking powder
pinch of salt
1 pie crust
Sour Cream Raisin Pie
We've made our classic raisin pie stand- out with the addition of a nice flaky puff pastry crust on top. Don't let puff pastry crusts intimidate you can easily find them prepared in the stores' freezer and refrigerated cases. We haven't found a great gluten-free option yet. Let us know if you find one in the comments below. Happy holidays!
joyholidayfamily.com
French Raisin Pie - Old Fashioned - Southern Baking
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Sour Cream Raisin Pie Taste Test!!!!!
This was an attempt of making Mr. Abraham's famous sour cream and raisin pie recipe he talks about every year.
Linh Trinh and Angelica Huynh bravely samples the SOUR CREAM RAISIN PIE!!!
Videoed by Mai Trinh --(Part of Mr. Abraham's elite 8 (2007-2008) :)
Raisin Pie
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SOUR CREAM RAISIN PIE
- 1 1/2 cups sugar
- 16 ounces sour cream
- 3 tablespoons flour
- 3/4 cup raisins
- 1/4 cup golden raisins
- 1/4 cup dark rum
- 3 egg yolks
In a heavy-bottomed pan, mix together sugar, sour cream, flour, raisins, and rum. Place over medium heat and mix continually for 6-10 minutes until thickened.
Off heat, add three beaten egg yolks slowly to hot mixture, stirring briskly so they do not cook. Place back on the heat and cook for another 3-5 minutes until the consistency of a thick pudding.
Once at the desired consistency, let cool for 10-20 minutes. Then pour into a baked and cooled pie shell (see my best pie crust recipe:
Let cool in the refrigerator before adding the meringue topping.
MERINGUE TOPPING
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Using a stand or handheld electric mixer, mix egg whites until they are broken up and foamy. Add cream of tartar and continue mixing until soft peaks form.
With the mixer running, slowly add sugar, one tablespoon at a time, and mix until firm peaks form (peaks that stand on their own).
Spoon meringue over chilled pie creating peaks and valleys (all for a beautiful presentation!) and place in a preheated 350-400 degree oven (depending on how close you watch it) for 5-15 minutes.
Serve immediately or keep in refrigerator until you are ready to serve.
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