Sour Cream Raisin Pie IV
Sour the cream with a splash of vinegar, and cook it up with the other ingredients to make a nice thick, creamy custard. Plumped raisins and vanilla are stirred in, and then the filling is cooled, poured into a prepared pie crust, and topped with a lovely meringue. Bake it until golden.
By Nadia Kovalenko
Posted October 17, 2026Share
Time
Calories
Servings
Difficulty
Description
Sour the cream with a splash of vinegar, and cook it up with the other ingredients to make a nice thick, creamy custard. Plumped raisins and vanilla are stirred in, and then the filling is cooled, poured into a prepared pie crust, and topped with a lovely meringue. Bake it until golden.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 14
1 prepared 8 inch pastry shell, baked and cooled
1 cup light cream
1 tablespoon cider vinegar
1.5 cups raisins
0.25 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1.125 cups white sugar
0.5 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
3 egg yolks, beaten
1 teaspoon vanilla extract
3 egg whites
6 tablespoons white sugar
Instructions
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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Mix the milk or cream with vinegar and let it sit for 5 minutes. Place raisins in a medium saucepan. Add enough water to cover them and simmer on low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
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3
Mix the flour, cornstarch, sugar, cinnamon, and nutmeg together in a large saucepan. Add egg yolks and blend thoroughly. Stir in the cream and vinegar mixture until everything is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Take it off the heat. Stir in vanilla extract and raisins, then set aside to cool.
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4
Beat the egg whites in a medium metal or glass bowl until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour the cooled raisin mixture into the pie shell. Top with an even layer of meringue.
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5
Bake in the preheated oven for 12 to 15 minutes, until the meringue turns golden brown.
Nutrition Facts
Servings 8
Amount Per Serving
-
Calories 419 kcal
% Daily Value *
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Total Fat 15g
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Saturated Fat 7g
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Cholesterol 110mg
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Sodium 192mg
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Total Carbohydrate 69g
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Dietary Fiber 1g
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Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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