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Sour Cream Raisin Pie

Sour Cream Raisin Pie

(Submitted) Recipe and Photo by ROHANA OLSON

Sour cream raisin pie rose out of a different era, when ingredients were difficult to get and money was tight. Developed during World War II, this practical but delicious pie uses common pantry items. Enjoy a little nostalgia as you whip up this traditional favorite.

Sour Cream Raisin Pie

Recipe by Rohana Olson
Sour cream raisin pie rose out of a different era, when ingredients were difficult to get and money was tight.
5 from 1 vote
Course Dessert
Cuisine American

Ingredients
  

For the filling:

  • 1 pre-baked pie crust 9-inch
  • 1 ½ cups sour cream
  • ¾ cup sugar
  • 1 ½ cups raisins
  • 1 ½ tsp. cinnamon
  • ¾ tsp. ground cloves
  • 2 eggs
  • 3 egg yolks set whites aside

For the meringue:

  • 3 egg whites
  • 4 Tbsp. sugar

Instructions
 

  • In a saucepan over low heat, add sour cream, cinnamon, cloves, raisins, 3 egg yolks, and 2 whole eggs. Stir the mixture continuously until blended. Increase heat to medium until the mixture thickens and gently boils. Remove pan from heat and let cool.
  • While the mixture is cooling, prepare the meringue. First, pour egg whites into a clean bowl and whisk them until they are glossy and smooth. Slowly add the sugar to the egg whites, one tablespoon at a time, beating eggs until the sugar is incorporated. Continue whipping the eggs until stiff peaks form.
  • Add sour cream mixture to a pre-baked pie crust. Add the meringue to the top of the pie filling and make sure the meringue touches or meets the pie crust. Bake at 450 degrees Fahrenheit for 15 minutes, or until the meringue looks golden brown.
Keyword holiday traditions, world war II
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