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Sour Cream Raisin Pie

Sour Cream Raisin Pie
Sour cream raisin pie

What grabs your attention with Sour Cream Raisin Pie is, besides the fluffy meringue and the creaminess of the puddings, the hint of orange zest. Many pie lovers find this compelling, as this is a flavor that will keep you coming back for more. 

Crust

Blind-Baked Crust

Filling

  • 2 cups sour cream,
  • 4 egg yolks,
  • 1 cup sugar,
  • 4 tbsp flour,
  • 1 tsp orange zest,
  • 1½ cups raisins.

Meringue

  • 4–6 egg whites,
  • ¼ tsp cream of tartar,
  • ¼ cup sugar.

Preparation

  1. Make the Blind-Baked Crust.
  2. Make the Filling: In a saucepan, mix together the sour cream and egg yolks. Add the sugar, flour, orange zest, and raisins, and stir to combine- Cook over medium heat until the raisins plump up. Pour the mixture into the pie shell.
  3. Make the Meringue: With a mixer on high speed, beat egg whites until frothy. Stir in the cream of tartar and gradually add sugar. Beat until peaks form. Spoon on top of the filling and dab at the meringue with the back of a large spoon, pulling back with each stroke to create decorative peaks.
  4. Bake at 350 degrees until the peaks turn brown, about 15 minutes.

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About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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