Sour Cream Raisin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 C Raisins 2/3 C Sugar, granulated 3 tbsp Corn Starch 1/2 C Milk, Whole 1 C Sour Cream3 large Egg Yolks MERINGUE3 large Egg whites5 tbsp Sugar, granulated 1/4 tsp saltCOCONUT OIL CRUST1 1/2 C Flour, unbleached all-purpose 1 T Sugar, granulated 1/2 C Coconut Oil (1 T/14 g) 1/2 tsp salt6-8 T ICE Water
1. In small saucepan - cover raises with water - bring to boil - cover & set aside.
2. In large saucepan - whisk together sugar, cornstarch, salt, cloves & cinnamon. Add sour cream & milk. Stir over Med. heat until thick & bubbly. Reduce to low, cook, & stir for 2 min.
3. Separate eggs --Yolks in small bowl - whisk foamy - stir in a small amount of hot cream filling - Add Back to hot cream filling - stirring constantly - Cook another 2 minutes while stirring - remove from heat - drain raisins reserving 1/2 C liquid - stir into filling - add raisins.
4. Place egg whites into large mixer bowl - set aside - Heat oven to 400F.
5. In small bowl, combine Flour sugar, salt, & solid coconut oil - cut together until crumbly - ad Ice Water 1 T at a time until pie dough forms a ball. Place on lightly floured surface & roll into a 14 inch crust - roll onto rolling pin and unroll over pie dish - flute edges - prick bottom - cover with foil & fill with beans 1/2 inch deep - Bake 15-20 min. Remove from oven - Add raisin cream filling.
6. Beat egg whites & salt on medium speed until soft peaks form. Gradually add sugar, 1 T at a time beating on high speed until stiff peaks form.
7. Spread over hot filling, sealing edges to crust.
8. Bake at 350F for 15 min until golden brown. Cool on wire rack 1 hour - in refrig 1-2 hours. Refrigerate leftovers.
Serving Size: 9 inch deep dish pie/8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ARVILLA2.
2. In large saucepan - whisk together sugar, cornstarch, salt, cloves & cinnamon. Add sour cream & milk. Stir over Med. heat until thick & bubbly. Reduce to low, cook, & stir for 2 min.
3. Separate eggs --Yolks in small bowl - whisk foamy - stir in a small amount of hot cream filling - Add Back to hot cream filling - stirring constantly - Cook another 2 minutes while stirring - remove from heat - drain raisins reserving 1/2 C liquid - stir into filling - add raisins.
4. Place egg whites into large mixer bowl - set aside - Heat oven to 400F.
5. In small bowl, combine Flour sugar, salt, & solid coconut oil - cut together until crumbly - ad Ice Water 1 T at a time until pie dough forms a ball. Place on lightly floured surface & roll into a 14 inch crust - roll onto rolling pin and unroll over pie dish - flute edges - prick bottom - cover with foil & fill with beans 1/2 inch deep - Bake 15-20 min. Remove from oven - Add raisin cream filling.
6. Beat egg whites & salt on medium speed until soft peaks form. Gradually add sugar, 1 T at a time beating on high speed until stiff peaks form.
7. Spread over hot filling, sealing edges to crust.
8. Bake at 350F for 15 min until golden brown. Cool on wire rack 1 hour - in refrig 1-2 hours. Refrigerate leftovers.
Serving Size: 9 inch deep dish pie/8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ARVILLA2.
Nutritional Info Amount Per Serving
- Calories: 433.2
- Total Fat: 21.3 g
- Cholesterol: 91.2 mg
- Sodium: 47.6 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 0.9 g
- Protein: 7.3 g
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