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Try SavoraSour Cream Raisin Pie with Meringue
This classic Sour Cream Raisin Pie is a comforting taste of the American Plains. A rich, spiced custard filling with plump raisins is topped with a light and airy toasted meringue. Perfect for a cozy dessert!
Ingredients
- Sour Cream1 1/2 cups
- Raisins1 cup
- Eggs3
- Granulated Sugar1 cup
- All-Purpose Flour2 tablespoons
- Ground Cinnamon1/2 teaspoon
- Ground Nutmeg1/4 teaspoon
- Vanilla Extract1 teaspoon
- 9-inch Pie Crust1
- Cream of Tartar1/4 teaspoon
- Salt1/4 teaspoon
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Learn MoreMethod
Preheat oven to 350°F (175°C).
In a saucepan, combine sour cream, raisins, sugar, flour, cinnamon, nutmeg, and salt.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in vanilla extract.
In a separate bowl, whisk together 2 egg yolks (reserve the whites for the meringue) and then temper into the sour cream mixture. Whisk constantly to prevent curdling.
Pour the filling into the prepared pie crust.
Bake for 30-35 minutes, or until the filling is set but still slightly jiggly in the center.
While the pie is baking, prepare the meringue: In a clean, dry bowl, beat the 3 egg whites with cream of tartar until soft peaks form.
Gradually add 1/2 cup of sugar, beating until stiff, glossy peaks form.
Once the pie is baked, remove it from the oven and immediately spread the meringue evenly over the top, making sure to seal it to the edges of the crust.
Return the pie to the oven and bake for another 10-12 minutes, or until the meringue is lightly golden brown.
Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
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