The other day Elisabeth told you about one of our favorite pies to make this time of year. In fact, it’s so good, I think we should make it year round! Anyway, she promised the recipe, and it’s definitely worth sharing.
Start with a pre-baked pie crust, homemade if possible. : )
Mix sugar, cornstarch, and salt in the top of a double boiler. Then in another bowl, beat eggs and add sour cream, raisins, and lemon juice. Add this mixture to the sugar mixture in the top of the double boiler and set over hot but not boiling water. Cook until thick, stirring frequently.
Pour the thick, yummy filling into the pie shell and spread it evenly.
Smooth it all around again with another spoon so you have a good excuse to sample the creamy filling.
Chill the pie for about an hour.
Top with more sour cream to make it look smooth and elegant. Chill for several hours before serving.
Here’s the full recipe for your enjoyment!
Raisin Sour Cream Pie
(from a Sunmaid Raisin recipe book)
¾ cup sugar
2 T. cornstarch
¼ tsp. salt
2 eggs, beaten
2 cups sour cream, divided
1 cup raisins
2 T. lemon juice
1 baked 9” pastry shell
In top of double boiler, blend together sugar, cornstarch, and salt. In a small bowl, combine eggs, 1 ½ cups sour cream, raisins, and lemon juice. Stir into sugar mixture. Set over hot—not boiling—water and cook until thick (about 1/2 hour or so), stirring frequently. Pour into baked pie shell. When cool, top with remaining sour cream. Chill for several hours.
* For a 10” pie plate (or a Longaberger one, like we used here) double filling ingredients.
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