Reviewed: Jun. 29, 2009

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!

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SUMMERESQUE

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Reviewed: Mar. 9, 2009

Very good, but definitely too much nutmeg. I cut the amount back to 1/2 tsp, and next time I would cut it back to 1/4 tsp. The brown sugar meringue was attractive and very tasty, much nicer than regular meringue.

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Shelby

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Nov. 18, 2008

WONDERFUL!!! It set up perfectly and was very impressive as I made two to take to church. I would, however, make a double batch of the meringue, as I like lots of it. The brown sugar meringue was a big hit as well.

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EMTCHICKY

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

I did not care for this pie at all, but my Dad really liked it. Maybe it is an acquired taste. I thought it was too "spicy", and way too sweet.

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pfox

Cooking Level: Intermediate

Home Town: Burnsville, Minnesota, USA

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Reviewed: Oct. 7, 2008

This was my first time making a sour cream raisin pie and it definitely won't be the last! The pie was devoured by all, and they know their raisin pie! Thank you for the fabulous recipe!

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Karalynne

Cooking Level: Intermediate

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Reviewed: May 18, 2008

The recipe was crazy good. I was very pleased by the taste and how fluffy the meringue turned out. I am not a huge fan of raisins but this was a big hit in our house!

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Jetsgirl

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Reviewed: Apr. 27, 2008

I made this yesterday for a dinner party. I remembered sour cream raisin pie from my childhood visits to my aunt's farm in Nebraska. This recipe is very similar to hers. I like a generous meringue, so I added an extra egg white and increase the brown sugar accordingly. It is a very rich pie, so I don't think I will make it again soon, but I will cetainly keep it in my file for future use.

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Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 26, 2008

This was good, but if i were to make it again i would really reduce the sugar amount. It was way too sweet for my taste (and i have a sweet tooth.) But it was easy to make and turned out well. Best when eaten cold!!

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Pepita

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Reviewed: Jan. 12, 2008

This pie is wonderful! I did not have enough sour cream, so I made up the difference with sweet cream - nice flavor. I also used 1 tsp cinnamon, 1/4 tsp. each cloves and nutmeg. I added 1/2 chopped pecans, as well. The meringue is the best I have ever made. I recomended this pie to a friend of mine that does professional baking. A keeper.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Dec. 3, 2007

I've never made a custard type pie before but this turned out really good. The only change i made was to add some cinnamin. My husbands favorite pie is Sour Cream and Raisin and he loved it. I had never had this kind of pie and thought it sounded nasty but I really did like it.

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Katie

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Hartford, South Dakota, USA

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Reviewed: Jun. 22, 2007

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!!!

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love2cook

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Reviewed: Jul. 11, 2006

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.

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Lisa

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Reviewed: Apr. 30, 2006

made slight change used chocolate graham crust pie crust, very good but extra good only need small piece to satisfy sweet tooth.

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snarlingtiger

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Reviewed: Apr. 10, 2006

I must of done something wrong because this really wasn't good. I made it for my husband's birthday because always has been his favorite. My father-in-law thought that I bought it and said it was awful! He was so emberassed when he found out I made it! I feel like I followed the recipe exactly...not sure what went wrong. Just didn't taste good.

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JULIELEFLORE

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Reviewed: Mar. 30, 2006

I was so excited after reading all the reviews, but I found the pie to have a sour "bite" to it. I think next time I may try it without the lemon juice (not sure if this will affect the setting process as it cools, but will try it). I did use only 1/4 t nutmeg. I think the pie would be awesome if it were not so tangy. Possibly the person who used the yogurt had the right idea!

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Susananne

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Reviewed: Dec. 2, 2004

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.

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SANDRA64

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Reviewed: Jun. 25, 2004

I must disagree with other reviewers who said this wasn't too sweet. It's quite sweet and rich. Too many raisins, too. Maybe 1 cup would be enough. Not the sour cream raisin pie recipe I'm seeking...

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 2, 2004

This recipe was good but I found it very sweet. I will make it again but I will use less sugar. I also didn't have 1.5 cups of sour cream so I used 1/2 cup of fat free vanilla yogurt - perhaps this is the reason it was too sweet?? It would taste really good with a graham wafer crust. I also used 1/2 of craisins because I didn't have the full amount of raisins.

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Freya

Cooking Level: Expert

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Reviewed: Apr. 12, 2004

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.

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mjzeigler

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Reviewed: Jan. 26, 2004

Thank you for the great recipe! I didn't have nutmeg, so I used pumpkin pie spice, and it was so yummy!

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MCUKA

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