Sour Cream Raisin Pie With Meringue Topping

READY IN: 8hrs 50mins


  • 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)
  • 12
    cup sugar (use more sugar for a sweeter taste if desired)
  • 1
    tablespoon flour
  • 1 12
    teaspoons vanilla
  • 14
    teaspoon clove
  • 14
    teaspoon nutmeg
  • 18
    teaspoon salt
  • 14
    cup sugar (for egg whites)


  • 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.