Sour Cream-Raisin Pie

 Try this version of an all-time favorite sour cream-raisin pie that was a 2010 State Fair Pie Contest winner.



Ingredients

Crust

  • 1
    box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

  • 1
    cup raisins
  • 1 1/4
    cups water
  • 1
    cup sugar
  • 3
    tablespoons all-purpose flour
  • 1/2
    teaspoon salt
  • 3
    egg yolks
  • 1
    cup sour cream
  • 2
    tablespoons margarine or butter, softened
  • 1
    cup chopped walnuts or pecans
  • 1
    teaspoon vanilla

Meringue

  • 3
    egg whites
  • 1/2
    teaspoon cream of tartar
  • 1/3
    cup sugar
  • 1
    teaspoon vanilla, if desired

Steps


1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.

2 In 1-quart saucepan, heat raisins and water to boiling; reduce heat and simmer for 5 minutes. Drain; set aside.

3 In 2-quart saucepan, mix 1 cup sugar, the flour and salt. In bowl, beat egg yolks, sour cream and margarine. Add to sugar mixture in pan. Cook over low heat about 15 minutes or until thick. Remove from heat. Add drained raisins, nuts and 1 teaspoon vanilla. Pour into baked pie shell.

4 In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add 1/3 cup sugar, beating until mixture forms stiff peaks. Add 1 teaspoon vanilla. Spoon meringue over filling; spread to edge of crust.

5 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F about 12 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

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