Recipe by MIKEJ22
"This recipe has been passed down in my family and has its roots in Norway. My grandma would always make this pie for Thanksgiving, and now my dad has taken over that role. Based on the ingredients, it is an interesting pie but the flavor is both unique and delicious. Enjoy!"
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unbaked 9 inch pie crust
Best Pie! We have had this every Holiday season since I was a little girl. It is now asked for all year round by my friends who have had it.
Flavor was very good but must've missed something as the texture was not custard-like in the slightest and wasn't smooth as it should be.
Wow what a surprise, Excellent. Everyone loved this cake. Next time I will add less raisins but, that is the only change. A winner in our house and among our friends.
I have found I switch up white vinegar in recipes for cider vinegar. I also grind my raisins in the blender first too, the flavor is throughout the whole pie.
I love to switch recipes to a blender recipe with all ingredients so will try that with this. Top with a few chopped raisins. Mix the light and dark raisins would look nice!
Surprisingly very good! Everyone who tried it loved it!
GREAT pie!! Im not sure how it could be dry.... I dont add the full cup of sugar, I think a little sweet. I like to add a little more raisins, golden & dark raisins. A MUST try. VERY easy to make too.
Easy to make and an excellent and unique desert.
My mother is from Norway and has NEVER heard of sour cream raisin pie, but maybe it's a regional thing (she's from the southeast coast). Regardless, it sounded intriguing and I had some raisins to use up.
I made it exactly to recipe, using half golden and half dark raisins. Admittedly it wasn't the prettiest pie I've ever seen come out of the oven, and we were unsure how to tell if it was done. But we let it bake 50 minutes, cool on a rack for about 10 mins, then popped it in the fridge for about an hour. It was VERY good, and the perfect dessert to follow the really spicy dinner we had (Sausage & Chicken Etouffee) -- it cooled off our palates nicely. :) The pie was not nearly as sweet as I was worried it may be after reading a few reviews, and I have no idea how folks are getting a dry texture as mine was very moist (almost runny, but not in an unappetizing way). And I loved how flaky the crust came out, I had figured with such a wet filling, it may be soggy, but it wasn't at all!
We'll definitely make this one again!
* Percent Daily Values are based on a 2,000 calorie diet.
Norwegian Sour Cream and Raisin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 134
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