A friend called me to see if I had a recipe for a Sour Cream Raisin Pie. His wife was going to be turning 70 years old and he told me that her mother always made her this special pie and how much she loved it.
I have many handwritten recipes that my mother has passed along to me through the years. I’ve made many of them, but this type of pie was new to me.
I had never heard of such a pie- which is hard to believe because PIE is my favorite dessert. But, I remembered that my mother had given me a recipe for some type of raisin pie many years ago and told me that it came from my Great Grandmother Garrison. I looked through my massive amount of handwritten cards and found it.
I called my friend back to tell him that I did have a recipe, but had never made it before. He asked if I would make it and bring it to the farmers market on Saturday for him. (I work as a market manager for a local farmers market and the couple were vendors there).
Come Saturday at market we sang “Happy Birthday” to our friend and presented her with this special pie. She emailed me that night and told me how much the pie meant to her and that the taste reminded her of her childhood. Anytime a cook can get a compliment like that- it’s treasured.
I still had no idea what the pie tasted like myself, as I only was able to sample the custard filling, so the next day my Caston and I rolled out another pie dough and made another Sour Cream Raisin Pie. Let me tell you- the taste is priceless!
Sour Cream Raisin Pie
1 vanilla bean (optional)
3/4 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup whole milk
3 egg yolks
1/2 cup chopped pecans, optional
1 9-inch baked pie shell
3 egg whites
1/4 teaspoon salt
4 tablespoons sugar
In a small saucepan, place raisins and vanilla and enough water to cover; bring to a boil. Remove from the heat; set aside.
In a large saucepan, the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.
Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell.
For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.