Homestyle Sour Cream Raisin Pie
Inspired by a charming little pie shop in Salina, Kansas, this Homestyle Sour Cream Raisin Pie captures the essence of classic desserts with its creamy filling and fluffy meringue. The delightful combination of sweet raisins and tangy sour cream creates a scrumptious flavor that will take you back to simpler times. Whether you're sharing it at a family gathering or enjoying a slice with a cup of coffee, this pie is sure to be a hit and leave everyone asking for the recipe!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
sour cream
16 ounces (none)
sugar
1 1/2 cups (divided into two portions (1 cup, 3/4 cup))
flour
3 tablespoons (none)
egg yolks
3 (beaten)
raisins
1 cup (none)
egg whites
3 (none)
cream of tartar
1/2 teaspoon (none)
9-inch baked pie shell
1 (prepared)
Instructions
1
In a heavy medium saucepan, combine the sour cream, 1 1/2 cups sugar, flour, egg yolks, and raisins. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, approximately 5-7 minutes. Keep the filling warm and set aside.
2
In a separate, clean mixing bowl, combine egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form.
3
Gradually add 3/4 cup sugar, one tablespoon at a time, while beating on high speed. Continue beating for about 4 minutes until the meringue reaches stiff, glossy peaks.
4
Pour the warm sour cream filling into the prepared baked pie shell. Carefully spread the meringue over the filling, making sure to seal the edges to prevent shrinking.
5
Bake the pie in a preheated 350°F (175°C) oven for 15 minutes, or until the meringue is lightly golden.
6
Remove the pie from the oven and let it cool on a wire rack for 1 hour. Once cooled, refrigerate for 3-6 hours before serving. If storing for longer, cover to preserve freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Homestyle Sour Cream Raisin Pie?
It is a classic, old-fashioned dessert featuring a creamy filling made from sour cream and raisins, topped with a fluffy, golden-brown meringue.
What was the inspiration for this recipe?
This recipe was inspired by a charming little pie shop located in Salina, Kansas.
How much sour cream is required for the filling?
You will need 16 ounces of sour cream for the pie filling.
How much sugar is needed in total for the recipe?
The recipe uses a total of 2 1/4 cups of sugar, divided into 1 1/2 cups for the filling and 3/4 cup for the meringue.
What role does flour play in the recipe?
Three tablespoons of flour are used as a thickening agent for the sour cream filling.
How many eggs are needed for this pie?
The recipe calls for 3 eggs, with the yolks used in the filling and the whites used for the meringue.
How many raisins are included in the filling?
The recipe requires 1 cup of raisins.
What is the purpose of cream of tartar?
1/2 teaspoon of cream of tartar is added to the egg whites to help stabilize the meringue and achieve the desired peaks.
What kind of pie crust should I use?
You should use a 9-inch baked pie shell that has been prepared in advance.
How do I cook the sour cream filling?
Combine sour cream, sugar, flour, egg yolks, and raisins in a heavy saucepan and cook over medium heat, stirring constantly until it thickens and bubbles.
How long does it take for the filling to thicken on the stove?
The filling typically takes approximately 5 to 7 minutes to thicken and bubble.
How do I prepare the egg whites for the meringue?
Beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
How should I add sugar to the meringue?
Gradually add the 3/4 cup of sugar, one tablespoon at a time, while beating on high speed.
How long should I beat the meringue to reach stiff peaks?
Continue beating for about 4 minutes until the meringue reaches stiff, glossy peaks.
Should the filling be warm when added to the crust?
Yes, pour the warm sour cream filling into the baked pie shell before topping with meringue.
How do I prevent the meringue from shrinking?
Carefully spread the meringue over the filling, making sure to seal the edges against the crust to prevent shrinking.
What is the baking temperature for the pie?
The pie should be baked in a preheated oven at 350°F (175°C).
How long does the pie bake in the oven?
Bake for about 15 minutes, or until the meringue turns a light golden color.
How should the pie be cooled?
Let the pie cool on a wire rack for 1 hour immediately after removing it from the oven.
Does this pie require refrigeration?
Yes, after cooling on a rack, the pie should be refrigerated for 3 to 6 hours before serving.
How many ingredients are in this recipe?
There are a total of 8 ingredients required for this recipe.
What is the texture of the pie filling?
The filling is creamy and rich, punctuated by the sweetness of raisins.
Can I store this pie for a long time?
If storing for longer than the initial chilling period, keep it covered in the refrigerator to preserve freshness.
What equipment is needed for the filling?
You will need a heavy medium saucepan for cooking the sour cream mixture.
What equipment is needed for the meringue?
An electric mixer and a clean mixing bowl are essential for whipping the egg whites.
Is this a sweet or savory pie?
This is a sweet dessert pie, characterized by its sugary filling and meringue topping.
Is the egg yolk preparation special?
The 3 egg yolks should be beaten before being added to the saucepan with the other filling ingredients.
What are the common tags for this recipe?
Common tags include pie, sour cream, raisin, dessert, old-fashioned, meringue, and comfort food.
Should the meringue be glossy?
Yes, once fully beaten with the sugar, the meringue should have stiff, glossy peaks.
What is the best way to serve this pie?
It is best served chilled, making it a perfect accompaniment to a cup of coffee.