Recipe by Susan
"This one is topped with a unique brown sugar meringue!"
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1 (9 inch)
pie crust, baked
4 1/2 teaspoons
1 1/8 cups
1 1/2 cups
egg yolks, beaten
1 1/2 cups
cream of tartar
My family loved this recipe! I did make one small change, which was rather than 3/4 t of nutmeg, I used 1/4 t nutmeg and 1/2 t cinammon. I will definitely use this receipe over and over again.
Prior to a Easter I had never heard of this pie, but made it upon special request. I was told it was delicious, but the reason for 3 stars was I had to make a few modifications. I am a trained pastry chef and in my opinion, the meringue on the pie (as stated) was horrible and flat. I substituted a 'regular' meringue recipe and it was great. Also, I added 1 cup sugar and 1/3t. cinnamon because the nutmeg overpowered the custard.
I made this pie yesterday for my father in law. I have never made nor tried SCR Pie before so I was going in it blind. I followed the recipe to the tea. I was a little disappointed that my meringue "shrunk". But I was going to leave the taste up to dad. (who I should say that has LOVED SCR pie since he was very very little, and his mom's was his FAV!!! Anyway, lets just say that my SCR Pie (this recipe) was just as good IF NOT BETTER then the one that his sister makes (who she was taught by my in laws mom!!!) WOW that was a wonderful compliment!!! So all in all I was very very happy that he loved this recipe and I am glad I went with it!!!
Wow! Best raisin cream pie ever. The custard is rich and creamy, but not overly sweet, and the delicate brown sugar meringue looks beautiful. My guests loved it and even my son, who said he didn't like sour cream raisin pie, came back for seconds.
My 99 year-old Grandma requested this pie as she remembers it from her days working for the Soo Line railroad in the 1920's. The rest of the family was suspicious because the combination of ingredients seemed so unfamiliar. Everyone was very pleasantly surprised by the wonderful, complex flavor. Very easy to make, the pie had the consistency of other cream pies e.g. Banana Cream, Coconut Cream. I had thought of leaving off the meringue, but that would have been a mistake-the brown sugar added a warm flavor note to offset the tang. My modifications: I reduced sugar to 3/4C(just because) and raisins to 3/4C.
The filling on this pie sets up beautifully so A+ there. Also, meringue seemed like a weird topping for this pie but I decided to try it and it actually really balances out the tartness of the pie. Plus, since it's a brown sugar meringue it smells absolutely divine! I'm giving this recipe 4 stars since I knew beforehand that the nutmeg called for would likely overpower the pie. I reduced the nutmeg to 1/4 tsp. and added 1/4 tsp. each of ground cloves and cinnamon. Perfect!
I make a pie for my dad once a month and he requested a raisin cream pie. I used this recipe and he LOVED it! He said it reminded him of the same kind of pie his mom made (and she was an awesome cook). The best thing was that even though it was a little time consuming, it was easy, inexpensive, and did not require hard-to-find ingredients.
This recipie was very good. There was not a scrap left by the end of the night. For spices, I used 1tsp of cinnamon, 1/2 tsp of nutmeg, and a 1/4 tsp of cloves. I didn't have any cream of tarter for the merigune and it still turned out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Raisin Pie V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 145
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