Prep time: 6 h 35 min
Cook time: 45 min
Total time: 7 h 20 min
Ingredients: 1 ½ cups golden raisins; 1 ½ cups sour cream; ½ cup whole milk; 2 teaspoons vanilla bean paste or extract; 1 cup granulated sugar; 3 tablespoons cornstarch (or all-purpose flour); ½ teaspoon ground cinnamon; ½ teaspoon kosher salt; 3 large egg yolks; 1 ¼ cups all-purpose flour; 2 teaspoons granulated sugar; ½ teaspoon kosher salt; ½ cup cold unsalted butter, cubed; 3 large egg whites; 1 pinch kosher salt; ¾ cup granulated sugar

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https://www.tastingtable.com/2246262/vintage-sour-cream-raisin-pie-recipe/

Vintage Sour Cream Raisin Pie Recipe - Tasting Table

This vintage sour cream raisin pie features a rich, delicately sweet, pudding-like filling with pops of golden raisins and a meringue topping as garnish.

Rezept

baking dessert snack

Zubereitungszeit ca. 7 Stunden 20 MinutenVorbereitung ca. 6 Stunden 35 MinutenKochzeit ca. 45 Minuten

Zutaten:

1 ½ cups golden raisins
1 ½ cups sour cream
½ cup whole milk
2 teaspoons vanilla bean paste or extract
1 cup granulated sugar
3 tablespoons cornstarch (or all-purpose flour)
½ teaspoon ground cinnamon
½ teaspoon kosher salt
3 large egg yolks
1 ¼ cups all-purpose flour
2 teaspoons granulated sugar
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
3 large egg whites
1 pinch kosher salt
¾ cup granulated sugar

Arbeitsschritte:

Place the raisins in a bowl and cover by 1 inch with boiling water and optional 1 tablespoon bourbon. Set aside to soak as you prepare the crust.
Meanwhile, prepare the pie crust: In a bowl, stir to combine the flour, sugar, and kosher salt.
Work the cold butter in with your fingertips or a pastry cutter until only pea-sized bits are visible.
Mix 3 tablespoons of cold water into the dough, adding an additional 1 tablespoon if needed, until the dough holds together.
Form into a disk, wrap, and refrigerate for 30 minutes.
Once the pie dough is chilled, preheat the oven to 375 F.
Roll the chilled dough out onto a lightly floured surface to ⅛- to ¼-inch thickness.
Press the dough into a standard pie plate, then trim and crimp the edges as desired.
Line the pie crust with foil, then fill halfway up with pie weights or dried beans.
Bake the crust for 25 minutes, then remove weights and foil and bake for an additional 10 to 15 minutes, or until golden brown.
As the crust bakes and cools, begin the filling. Start by draining the raisins thoroughly.
In a medium pot, whisk to combine the sour cream, milk, vanilla, sugar, cornstarch, cinnamon, and salt. Heat over medium low heat until steaming.
In a small bowl, whisk together the egg yolks. Slowly stream the hot milk mixture into the eggs, whisking constantly, until about ⅓ of the liquid has been added.
Transfer the egg mixture to the pot with the rest of the milk mixture and continue to cook, whisking constantly, until thickened and bubbling.
Remove from the heat and stir in raisins, then pour the mixture into the pie crust.
Prepare the meringue topping: In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and salt to medium-stiff peaks. Gradually add in the sugar as the eggs whip.
Spread the meringue evenly over the pie filling.
Reduce oven temperature to 350 F.
Bake the pie for 10 to 15 minutes, or until the top is lightly browned.
Cool the pie at room temperature for 1 hour, then chill at least 4 hours before serving.