Sour Cream Raisin Pie With Meringue Topping
- Ready In:
- 8hrs 50mins
- Ingredients:
- 12
- Yields:
-
1 (9-inch pie)
ingredients
- 1 unbaked pie pastry (for a 9-inch bottom crust)
- 1 cup raisins (or use half cup raisins and 1/2 cup currants)
- 2 large eggs, separated
- 3 large egg whites (5 eggs whites total, save the 3 egg yolks for another recipe)
- 1 cup sour cream (use full-fat sour cream only)
- 1⁄2 cup sugar (use more sugar for a sweeter taste if desired)
- 1 tablespoon flour
- 1 1⁄2 teaspoons vanilla
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon salt
- 1⁄4 cup sugar (for egg whites)
directions
- In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
- Fit prepared pastry into a 9-inch deep-dish pie plate.
- Trim dough leaving a 1/2-inch overhang, then crimp edge decoratively.
- Chill the pastry in the fridge until very firm (about 30 minutes).
- Set oven to 425°F (middle oven rack).
- Lightly prick the pastry, then line the shell with foil.
- Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
- Carefully remove the foil and weights.
- Place back in oven and bake for another 8 minutes.
- Cool shell in pan on rack.
- Reduce oven to 400°F.
- To make the filling: drain the raisins well.
- Separate the 2 eggs and place 5 whites in total into a bowl; set aside.
- In another bowl whisk together the 2 yolks and sour cream in a bowl, then whisk in 1/2 cup sugar flour, vanilla, cloves, nutmeg and salt until very well combined.
- Add in well drained raisins; mix to combine.
- Pour the filling into shell and bake in center oven for 10 minutes at 400°F.
- With pie still in the oven reduce oven again to 350°F and bake for another 30-40 minutes, or until filling is set.
- To make meringue: Remove the pie from the oven but keep the temperature at 350°F.
- In a bowl with an electric mixer beat the 5 room temperature egg whites until they JUST have soft peaks.
- Gradually add in 1/4 cup sugar and keep beating until stiff peaks form.
- Spread the meringue over warm pie, covering filling completely and making certain that the meringue touches shell all the way around (this is important!).
- Bake pie in middle oven until meringue is golden (about 10 minutes).
- Cool pie or serve at room temperature.
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