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Grandma's Sour Cream Raisin Pie

By: Beverly Medalen

"The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions."

Rate/Review | Read Reviews (9)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
3 egg yolks
1/2 cup milk
1/2 cup chopped nuts
1 (9 inch) pie shell, baked
MERINGUE:
3 egg whites
1/4 teaspoon salt
5 tablespoons sugar

Directions

In a small saucepan, place raisins and enough water to cover; bring to a boil. Turn off heat; set aside. In a heavy saucepan, combine sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream. Beat in egg yolks. Add milk; cook over medium heat, stirring constantly, until pudding comes to a boil and is very thick. Remove from the heat. Drain raisins, reserving 1/2 cup liquid. Stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. For meringue, in a small mixing bowl, beat egg whites with salt until foamy. Gradually add sugar, about 1 tablespoon at a time; beat until stiff and glossy. Spread over pie, making sure meringue covers all of filling. Bake at 350 degrees F for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the refrigerator.