Recipe by Sydney Mike
As you might notice by the amount of raisins in this pie, I LIKE RAISINS, & when I have a piece of raisin pie, I expect to have an abundance of the little buggers! This recipe came from a friend of mine some 50 years ago, although I remolded it into a deep dish dessert.
Top Review by DbKnadler
This is the first time I have had this kind of pie. I was expecting it to be a custard pie but it turned out to be slightly thinner and very very sticky. Almost like the sticky consistancy of a pecan pie, or a caramel pie. I don't have a deep dish tin so I divided the filling equally between to regular 8" crusts and it came out perfect. I loved the amount of raisins but thought the rest of the filling was a bit too sweet for my tastes. If we were to make this again I definately would cut back on the sugar to maybe just one cup. Thank you for posting.
- 1 baked 9 1/2-inch deep dish pie shell
- 3 tablespoons cornstarch
- 2 1⁄4 cups sugar
- 1 1⁄2 teaspoons ground nutmeg
- 1⁄2 teaspoon salt
- 3 cups sour cream
- 3 cups raisins
- 2 tablespoons fresh lemon juice
- 6 egg yolks, slightly beaten
Directions See How It's Made
- In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream.
- Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils.
- Boil & stir for 1 minute, then pour into baked pie shell.
- Put plastic wrap over top of filling & cool.