Bake at 450 degrees for 10 to 12 minutes or until golden.
2 cups raisins ground.
Instructions Preheat the oven to 350 degrees.
Bake at 350 180.
Pour hot filling into baked pie shell.
Ingredients
- Pour the boiling water just over the top of the raisins.
- Fit piecrust into a 9-inch pie plate pressing into bottom and up sides.
- Trim seal and flute edges.
- 1 cup thick sour cream.
- Allow to sit for.
- Bring a kettle of water to a boil.
- Mix corn starch sugar nutmeg and salt in a 2 quart saucepan.
Add this mixture to the boiling water and raisins and cook stirring often until thick.
Sour Cream Raisin Pie Ingredients.
Pour this mixture into the pie shell.
Place the raisins and vanilla in a small bowl.
1 level tablespoon of cornstarch.
In a large bowl combine the eggs sour cream sugar vanilla salt and nutmeg.
Place pie on middle oven rack.
Instructions Preheat oven to 350 degrees F.
In a small bowl beat eggs on medium speed for 1 minute.
Stir in raisins lemon juice egg yolks cook over medium heat stirring constantly until mixture thickens boils.
Preparation And Explanation
- Fold edges under and crimp if desired. In a 4-qt saucepan mix cornstarch sugar nutmeg salt then stir in sour cream.
- Stir sugar and flour together and fold in cream beaten egg vanilla and salt. Bring to a boil then remove from the heat.
- Place pie shell in the heated oven and cook. Flute edges and prick the shell bottom and sides with the tines of.Blindbake a homemade pie crust.
- Add 23 cup sugar cornstarch 14 teaspoon salt cloves and cinnamon to a large saucepan and mix. Stir in sour cream and milk.
- Separate the eggs placing the whites in a really clean bowl for the meringue. Remove from heat then whisk in the egg yolks.Heat over medium high heat whisking constantly until thick and bubbly.
- Place sheet of foil on rack below pie in case of spillover. Boil stir for 1 minute then pour into baked pie shell.
Whisk together the sugar sour cream cornstarch butter lemon juice salt and cinnamon over medium heat.
In a heavy medium saucepan stir together the sour cream 1-12 cups sugar flour egg yolks and raisins.
Pie plate with bottom pastry.
1 unbaked pie shell.
Its a new take on an old traditional family recipe that will delight your dinner guests.
Stir in the raisins.
Spoon cream mixture over apples and raisins.
1 baked pie shell.
Preheat oven to 400F.
Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow about 3 minutes.
Spoon meringue onto hot filling.
Meanwhile in a medium saucepan stir together 1 14 cups sugar and the flour.
Pour filling into pie crust.
For about 40 minutes or until pie is golden brown.
Reduce heat to low and cook while constantly whisking for an additional 2 minutes.
Pour boiling water over raisins and let stand 5 minutes.
Place raisins in a small saucepan with enough water to cover them completely.
Meanwhile mix together the sour cream sugar 2 egg yolks and the heaping tablespoon of cornstarch.
Trim even with edge of plate.
Pour into pastry shell.
Stir in sugar sour cream raisins pecans and flour until combined.
Cook stirring constantly over medium heat until thickened and bubbly.
Spread to edge of crust.
You can substitute fresh cream but sour is best.
How To Make Sour Cream Raisin Pie Place the raisins into a glass with at least 4 cups capacity and that can be microwaved Add enough water to cover with an inch of water and then microwave on high stirring every minute until the raisins have plumped In a large saucepan combine the sugar cornstarch cinnamon cloves nutmeg and salt.
Meanwhile combine sugar cornstarch salt cinnamon and cloves in a large saucepan and whisk.
Pour the custard into the crust.
In a large bowl mix the eggs with the sugar and vinegar.
Cool leave in pie plate on a wire rack.
Add the 3 egg yolks and sour cream to the sugar and flour mixture in the saucepan.
Bake in the lower half of preheated oven for 40 minutes or until filling is set.
Regardless the real star of the show is the sour cream raisin filling.
Preheat the Oven at 350 F.
Bring the raisins and water to a boil together.
Roll out remaining pastry to fit top of pie.
Start by preheating your oven to 425 degrees.
3 eggs slightly beaten.
Mix the drained raisins into the custard mixture.
Add the sour cream sugar vinegar cinnamon cloves and salt and mix well.
Lemon Juice Freshly Squeezed.
Allow to cool before serving.
In large bowl beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
1 Teaspoon Pastry Pie Shell.
Allow to cool before serving.
Start by preheating your oven to 425 degrees.
1 Teaspoon Pastry Pie Shell.
Bake in the lower half of preheated oven for 40 minutes or until filling is set.
Meanwhile combine sugar cornstarch salt cinnamon and cloves in a large saucepan and whisk.
Stir in sugar sour cream raisins pecans and flour until combined.
Pour boiling water over raisins and let stand 5 minutes.
In large bowl beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
Spoon meringue onto hot filling.
Stir in the raisins.
Whisk together the sugar sour cream cornstarch butter lemon juice salt and cinnamon over medium heat.
Boil stir for 1 minute then pour into baked pie shell.
Lemon Juice Freshly Squeezed.
Place sheet of foil on rack below pie in case of spillover.
Heat over medium high heat whisking constantly until thick and bubbly.
Remove from heat then whisk in the egg yolks.
Separate the eggs placing the whites in a really clean bowl for the meringue.
Add the sour cream sugar vinegar cinnamon cloves and salt and mix well.
Stir in sour cream and milk.
Add 23 cup sugar cornstarch 14 teaspoon salt cloves and cinnamon to a large saucepan and mix.
Blindbake a homemade pie crust.
Flute edges and prick the shell bottom and sides with the tines of.
Mix the drained raisins into the custard mixture.
Place pie shell in the heated oven and cook.
Bring to a boil then remove from the heat.
Stir sugar and flour together and fold in cream beaten egg vanilla and salt.
In a 4-qt saucepan mix cornstarch sugar nutmeg salt then stir in sour cream.
3 eggs slightly beaten.
Fold edges under and crimp if desired.
In a large bowl combine the eggs sour cream sugar vanilla salt and nutmeg.
Add this mixture to the boiling water and raisins and cook stirring often until thick.
Mix corn starch sugar nutmeg and salt in a 2 quart saucepan.
Roll out remaining pastry to fit top of pie.
Bring a kettle of water to a boil.
Allow to sit for.
1 cup thick sour cream.
Trim seal and flute edges.
Bring the raisins and water to a boil together.
Fit piecrust into a 9-inch pie plate pressing into bottom and up sides.
Pour the boiling water just over the top of the raisins.
Bake at 450 degrees for 10 to 12 minutes or until golden.