Pour the custard into the crust. Rate this cream raisin pie recipe with 1 cup sour cream, 1 cup sugar, 1 cup raisins, 1 egg, 1 (8 inch) unbaked pie shells
Sour Cream Raisin Pie IV Recipe Allrecipes
For the top, beat 2 egg whites and add 2 tablespoons sugar, 1/2 teaspoon of vanilla, almond or lemon extract.
Cream raisin pie recipe. Let it cool and slather on the whipped cream or your favorite whipped topping. Gradually add 6 tablespoons sugar while beating. Add raisins, and nuts if desired.
Remove from heat, then whisk in the egg yolks. Add egg whites and 1/4 teaspoon salt to a mixer and beat until soft peaks form. Sprinkle with more chopped nuts if.
Pour into baked pie shell. Spread the top with whipped cream. Press the crust into the pie pan and bake it.
Add to the raisins and bring to a boil, stirring constantly. Drain the raisins, reserving ½ cup of the liquid. Mix the drained raisins into the custard mixture.
Whisk together the sugar, sour cream, cornstarch, butter, lemon juice, salt and cinnamon over medium heat. Drain raisins, reserving 1/2 cup liquid. Sugar (heaping) 2 egg yolks.
Chill pie until set and cold. Cover and set aside egg whites in refrigerator. Pour into prepared pie crust, spreading evenly.
Pour liquid into the filling and add raisins. Reduce heat to medium and cook, stirring, for about 5 minutes or until thickened to consistency of pudding. Put raisins and ⅔ cup of water in a saucepan and heat over medium heat for 5 minutes.
The surface of the pie will be a lovely golden brown. Now you have the recipe for scrumptious sour cream raisin pie! Add this mixture to the raisins.
1 c sour cream 1 c sugar 1 c raisins 1 ea egg 1 ea 8″ unbaked pie shell. Pour that custard mix into the prepared pie crust and let it cool for 10 minutes. Beat on high until stiff peaks form to create meringue.
Add the raisins and reserved liquid to the custard filling, stirring well. Ingredients 1 cup raisins 1 cup sour cream 1 cup sugar 1 tablespoon flour 2 tablespoons vinegar 1/4 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1 unbaked pie shell Remove the pan from the heat.
Cool and pour into a baked pie shell. Combine the sugars, cornstarch, spices and salt in a medium bowl, and stirring constantly, gradually add the remaining 11/3 cups water. Add the raisins and reserved soaking juice:
