Raisin Cream Pie Recipe

• 份量: 8 servings
• 准备时间: 30 minutes
• 总时间: 45 minutes

配料

1 prebaked pie crust

1 cup raisins

1 teaspoon vanilla extract

3/4 cup granulated sugar

3 Tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 cup sour cream

1/2 cup whole milk

3 eggs (room temperature, yolks and whites separated)

6 Tablespoons granulated sugar

1/4 teaspoon salt

步骤

Preheat oven to 350°F. Roll out the pie crust on a floured surface and transfer to a pie plate. Trim and crip edges, then line with aluminum foil or a piece of parchment paper and fill with pie weights. Blind bake the pie crust for 15 minutes, then remove the pie weights and bake for another 15 minutes until golden brown.

Place raisins in a small saucepan with enough water to cover them completely. Bring to a boil, then remove from the heat and add the vanilla. Let sit for at least 10 minutes.

Meanwhile, combine sugar, cornstarch, salt, cinnamon, and cloves in a large saucepan and whisk together. Add sour cream and milk and whisk well.

Cook over medium-high heat until thickened and bubbly. Reduce heat to low.

Whisk egg yolks in a small bowl, then add 1/2 cup of the hot filling and whisk well. Add another 1/2 cup, whisking again to temper the egg yolks.

Pour the tempered egg mixture into the pan, stirring well and cooking over low heat for 2 minutes until thick. Remove from heat.

Drain raisins, reserving 1/2 cup of the liquid. Add the raisins and reserved liquid to the custard filling, stirring well. Pour into the prepared pie crust. Let cool for 10 minutes.

Make the meringue by beating the egg whites and salt with a whisk attachment on medium-high speed. When frothy soft peaks begin to form, gradually add the granulated sugar, 1 tablespoon at a time. Continue to beat until stiff peaks form.

Dollop the meringue over the pie filling and spread to the edges to seal the meringue against the crust.

Bake for 15 minutes until the crust is golden brown. Cool for 1 hour at room temperature, then transfer to the fridge to cool for another 1-2 hours to set before slicing and serving.

备注

What is Raisin Pie?

Sour cream raisin pie isn’t your average sounding pie, but it is one your grandma probably knows. With this vintage custard pie, you can turn back the hands of time and deliver grandma’s sour cream raisin pie recipe to the here and now. And trust me, it’s a time travel trip worth making.

This sour cream raisin pie recipe may have originated with the Amish or German population in the midwest, although it’s hard to say for sure. I stumbled onto it when Taste of Home included it as the representative pie for the state of Iowa in it’s article “50 Pies for 50 States”.

We love pie around these parts and truth be told I’ll take pie over cake almost any day of the week! Be sure to try our Indiana Sugar Cream Pie, Dutch Apple Pie (aka Apple Crumble Pie), and Easy Blueberry Custard Pie!

If you have been enjoying my American Eats series and love trying foods from different regions of the USA, you might want to check it out! And if you are new to the series, it’s where I’m cooking my way across the United States making some of the most beloved regional dishes and flavors of each state, one state at a time.

Why you will love this Raisin Cream Pie Recipe

Sour cream raisin pie is an easy custard pie that actually tastes much better than it sounds. With a great amount of vanilla flavoring and spices, it’s perfect for fall weather (or any time of the year really). This old school pie is incredible and packed with flavors and textures that just work well together.

We were all dubious about how this pie would turn out, if I’m being completely honest. While we aren’t raisin haters, I don’t particularly love them in desserts aside from oatmeal cookies and apple strudel.

But as we each took our first tentative bites of this pie, everybody had the same astonished reactions of delight at it’s wonderful texture and flavors. Plumping the raisins beforehand is key so they are soft instead of chewy when you bite into the pie. And the perfect balance of spices is the perfect accent, rather than overpowering the sweet, homey flavor of the custard.

营养

• 卡路里: 362 kcal
• 总脂肪: 13 g
• 饱和脂肪: 6 g
• 不饱和脂肪: 6 g
• 反式脂肪: 1 g
• 胆固醇: 78 mg
• 钠: 293 mg
• 总碳水化合物: 57 g
• 膳食纤维: 2 g
• 总糖: 29 g
• 蛋白质: 5 g