Sour Cream Raisin Pie
Our sour cream raisin pie recipe yields a rich, creamy custard pie filled with plump raisins and crowned with a fluffy, billowy meringue. It's the perfect, easy custard pie for any occasion.
Equipment
- 9 inch pie plate
Ingredients
Pie Crust
- 1 cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- 4 tablespoon unsalted butter -½ stick cut into small pieces kept very cold
- 1 large egg
Pie Filling
- 3 large eggs divided
- 3 Tablespoons all-purpose flour
- 1¾ cups granulated white sugar divided
- 2 cups sour cream full fat
- 1 cup raisins regular or golden
- ½ teaspoon cream of tartar
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Instructions
Pie Crust
- Add the flour, granulated sugar, baking powder, and salt to the bowl of a food processor and pulse three times to combine.
- Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
- Add the egg and pulse until the dough forms a ball on the blade of the processor.
- Remove the dough from the food processor and place it on a lightly floured surface.
- Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
- Preheat the oven to 425 degrees F.
- Use a rolling pin to roll out pie dough into a circle that is 2 to 3 inches wider than the pie pan.
- Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish.
- Pierce the bottom several times with a fork. Then line the pan with parchment paper, and fill it with pie weights or dry beans.
- Bake for 10-12 minutes or until it's a light golden brown.
- Remove the pan from the oven, remove the weights, and place it on a wire rack to cool.
Pie Filling
- Reduce the oven temperature to 350 degrees F.
- Add 1¼ cups granulated sugar and the all-purpose flour to a small saucepan and whisk to combine.
- Separate the eggs, placing the whites in the bowl of a stand mixer fitted with the whip attachment. Set aside until its time to make the meringue
- Add the three egg yolks and sour cream to the sugar and flour mixture. Whisk to combine.
- Add the raisins and stir to combine.
- Cook over medium heat, stirring constantly, until the mixture is thick and bubbly. Turn off the heat, and leave the mixture on the burner to keep it warm.
- Add the cream of tartar to the egg whites and whip on medium-high until really frothy.
- Slowly add the remaining half cup of sugar, one tablespoon at a time, while continuously whipping the egg whites.
- When the sugar has been added, turn the mixer to high speed and beat until the meringue is glossy and holds stiff peaks.
- Spread the warm raisin filling mixture into the pre-baked pie crust. Smooth the top with a rubber spatula.
- Spoon meringue over the top of the filling, spreading it to the edges of the pie to seal the pie.*Don't leave any of the filling showing.
- Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
- Place the pan on a wire rack to cool for one hour.
- Refrigerate the cooled pie for 3 - 4 hours before serving.
- Serve chilled or at room temperature.
Nutrition
Calories: 398kcalCarbohydrates: 63gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 95mgSodium: 99mgPotassium: 251mgFiber: 1gSugar: 40gVitamin A: 508IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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