Sour Cream Raisin Pie
This classic dish holds warm and comforting flavors. Rum, meringue, and sour cream complement raisins, all wrapped in a flakey crust that provokes feelings of nostalgia.
Servings: 8 servings
Ingredients
For the pie
- 1 ½ cups granulated sugar
- 16 oz sour cream
- 3 tbsp all-purpose flour
- ¾ cup raisins
- ¼ cup golden raisins
- ¼ cup dark rum
- 3 egg yolks
- 1 tsp kosher salt
- 1 recipe pre-baked pie crust cooled
For the meringue topping
- 3 egg whites
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
Instructions
For the pie
- In a heavy-bottomed pan, mix together sugar, sour cream, flour, raisins, rum, and salt. Place over medium heat and mix continually for 6-10 minutes until thickened.1 ½ cups granulated sugar, 16 oz sour cream, 3 tbsp all-purpose flour, ¾ cup raisins, ¼ cup dark rum, 1 tsp kosher salt, ¼ cup golden raisins
- Off heat, add three beaten egg yolks slowly to hot mixture, stirring briskly so they do not cook. Place back on the heat and cook for another 3-5 minutes until the consistency of a thick pudding.3 egg yolks
- Once at the desired consistency, let cool for 10-20 minutes. Then pour into a baked and cooled pie shell (see my best pie crust recipe). Let cool in the refrigerator before adding the meringue topping.1 recipe pre-baked pie crust
For the meringue topping
- Using a stand or handheld electric mixer, mix egg whites until they are broken up and foamy. Add cream of tartar and continue mixing until soft peaks form. With the mixer running, slowly add sugar, one tablespoon at a time, and mix until firm peaks form (peaks that stand on their own).3 egg whites, ¼ tsp cream of tartar, ¾ cup granulated sugar
- Spoon meringue over chilled pie, creating peaks and valleys (all for a beautiful presentation!), and place in a preheated 350°F to 400°F oven (depending on how close you watch it) for 5-15 minutes. Serve immediately or keep in the refrigerator until you are ready to serve.
Video
Nutrition
Serving: 1serving | Calories: 552kcal