Prep 10 mins
Cook 0 mins
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.
- 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
- 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.
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.
I had real cream that went sour the day after buying it, and my Hubby had to convince me there was a sour cream pie out there! He spoke of a sour cream pie his 90 year old Fathers Mother used to make and how many times his Father would talk about how good it was...ect. When I found your recipe, I thought to take Grandpa down memory lane by his tastebuds. I used the 'off' cream instead of sour cream and the family thought is was really nice my hubby nearly devoured 2 pies! ( but Grandpa of course said his Mothers was somewhat better of course LOL) I did taste it and it reminded me of butter tarts, not sure if it was supposed to but will make this again but perhaps I will use a deeper pie plate and I will make a meringue with the egg whites next time. Thank you for posting this it brought lots of memories back for the family.
You do love raisins! The next time I make this I will probably cut the amount just as a matter of preference. I had the same trouble with the left over filling so I baked in some remekins along side the pie and those were wonderful as well.