EASY SOUR CREAM RAISIN PIE
This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.
Provided by Christine
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
- Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 48.7 g, Cholesterol 47.3 mg, Fat 15.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 265.3 mg, Sugar 32.3 g
SPECIAL RAISIN CREAM PIE
This is a cream pie; served cold, but with the spices and fruit of a winter dessert.
Provided by Kitty
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool.
- Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping.
- Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 82.7 g, Cholesterol 93.8 mg, Fat 35.9 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 21.3 g, Sodium 261.4 mg, Sugar 62.7 g
OLD FASHIONED RAISIN PIE I
This recipe was given to me 41 years ago by my husband's grandmother.
Provided by Linda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
- Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g
SOUR CREAM RAISIN PIE
This pie was made by my Grandmother and the recipe was passed to me by my Mother. This pie is delicious and always brings back fond memories when I make it.
Provided by CeeDee
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook all filling ingredients in sauce pan on top of stove until mixture thickens and foam disappears.
- Use a large pan for this as the vinegar and soda will foam up.
- Turn into unbaked pie crust and top with second crust.
- Brush top with milk and cut slits to vent.
- Bake at 425 degrees for 20 min and then reduce oven temp to 350 degrees and bake for another 20 to 30 minutes or until brown.
Nutrition Facts : Calories 662.7, Fat 27.2, SaturatedFat 11.3, Cholesterol 25.3, Sodium 445.7, Carbohydrate 103.5, Fiber 3.2, Sugar 71.6, Protein 5.9
GRANDMA'S SOUR CREAM RAISIN PIE
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. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN SOUR CREAM PIE
Try this easy to make sour cream and raisin pie in a graham cracker crust. Serve with whipped topping.
Provided by Linda
Categories Desserts Pies Custard and Cream Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix sour cream and sugar. Fold in raisins and beaten eggs. Stir in vinegar, salt, cinnamon and cloves. Pour mixture into pie crust.
- Bake pie for 40 minutes, or until knife inserted in center of pie comes out clean. Remove from oven and let cool slightly.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 54.1 g, Cholesterol 47.3 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 330.1 mg, Sugar 35.3 g
RAISIN CREAM PIE
When I first married (1950) my late husband wanted a Cream Pie with raisins. My grandmother told me how. Like my Grandmother use to make - GOOD! Be sure to try this. This one will surprise you. Raisin Cream Pie Baked 9" pie shell
Provided by opal Fitzgerald
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Add raisins to water in saucepan and simmer 5 minutes.
- Beat egg yolks, sugar, vinegar and flour until light and creamy.
- Slowly add to raisins.
- Cook, stirring constantly, until filling is thick, 4 to 5 minutes.
- Remove from heat, stir in butter and cool until lukewarm.
- Pour raisin mixture into pie shell and top with meringue.
- Perfect Meringue.
- Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla.
- Beat with electric or hand beater, at medium speed, until entire mixture is frothy.
- Do not beat until eggs stiffen.
- Add sugar, a little at a time, beating well after each addition.
- Do not under beat. Beat until sugar dissolves to help prevent beading.
- To test, rub some of meringue between your fingers to see if it is still grainy.
- (The grains are undissolved sugar) Continue to beat until stiff, pointed peaks for when beater is slowly lifted.
- Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around.
- This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep.
- Lift up meringue over pie in points with back of teaspoon.
- Bake in moderate oven (350 F) 12 to 15 minutes, or until meringue peaks are golden brown.
- Too long baking may cause weeping.
- Cool gradually away from drafts.
Nutrition Facts : Calories 282.1, Fat 4.8, SaturatedFat 2.4, Cholesterol 77.4, Sodium 150.5, Carbohydrate 57.8, Fiber 1.1, Sugar 50.7, Protein 4.8
SOUR CREAM RAISIN PIE IV
This is a pie I used to make when I worked at the Downing Hotel Coffee Shop in Oskaloosa, Iowa. The hotel and coffee shop are no longer there, but their famous pies live on!
Provided by Phyllis Bartlow
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
- In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
- In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
- Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.
Nutrition Facts : Calories 418.5 calories, Carbohydrate 69.2 g, Cholesterol 110 mg, Fat 15.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 7.1 g, Sodium 191.7 mg, Sugar 53.9 g
SOUR CREAM RAISIN PIE I
A creamy raisin pie.
Provided by Glenda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, combine sugar, cornstarch, and salt. Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan. Cook over low heat, stirring constantly, until thickened. Pour custard into pie shell. Cool.
- Spread remaining 1/2 cup sour cream over cooled filling. Refrigerate several hours, until thoroughly chilled.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 45.6 g, Cholesterol 71.8 mg, Fat 18.5 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 224.8 mg, Sugar 30.4 g
RAISIN CRUMB PIE
this pie has just a few raisins in its filling and a spicy crumb topping to add a contrasting texture.. it is an excellent interpretation of raisin pie and a scoop of ice cream on top makes it even better
Provided by grandma2969
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 375*.
- prick crust with fork and prebake it for 5 minutes, it should not be coloring.
- in a 2 quart saucepan,combine the raisins, 2 cups water, brown sugar, lemon juice,and salt.
- bring to a boil over medium-high heat, stirrin occasionally.
- in a small bowl, combine the cornstarch with the remaining 1/4 cup of water; whisk it into the raisin mixture and continue cooking and stirring until mixture is thick and bubbly.
- about 2 minutes.
- stir in the butter and let the mixture cool.
- pour the cooked filling into the crust and set aside.
- in a small bowl, or food processor, combine the flour, brown sugar, ginger, cinnamon, baking soda, and softened butter until crumbly.
- sprinkle the crumb topping over the raisins pie.
- bake, for about 25-30 minutes or until the top is golden brown --
- cool and refrigerate.
Nutrition Facts : Calories 661.1, Fat 22.2, SaturatedFat 9.9, Cholesterol 30.5, Sodium 575.6, Carbohydrate 114.3, Fiber 1.8, Sugar 77.9, Protein 4.6
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