Here is our recipe for sour cream raisin pie:
FARMER’S KITCHEN SOUR CREAM RAISIN PIE
2 cups sour cream
4 egg yolks (save whites for meringue)
1 cup sugar
4 heaping teaspoons flour
1½ cups raisins
Stir sour cream and egg yolks in a saucepan. Add sugar, flour, and raisins and mix. Cook over medium heat until raisins are plump and mixture is glossy.
Pour into a 10-inch baked piecrust.
For the meringue
4 to 8 egg whites
¼ teaspoon cream of tartar
4 to 5 tablespoons sugar
Beat egg whites and cream of tartar on high speed until frothy. Add sugar slowly until peaks form. Using a rubber spatula, spread meringue over warm pie filling. Spread over pie edge to ensure firm seal. Swirl top of meringue with spatula to create peaks. Bake at 350ºF until peaks are
I've never had sour cream raisin pie, but I was in a pie-making mood and decided to try out this recipe.
I had some trouble with the crust. I used a recipe that promised a very tender, nigh-waterproof crust. But it was so tender that it tore apart as I was transferring it to the pie pan. I consoled myself with the sentiment that has consoled many generations of pie makers: "No one can see a bottom crust anyway." And meringue covers a multitude of errors.
I felt very unsure about how long to cook the custard; it seemed as if it was glossy from the beginning. So I just cooked it until it had boiled a bit, in hopes of destroying all the alpha-amylase. I wasn't sure how much it would thicken on standing; I thought that there was a big risk that it would make a sloppy, soupy filling.
The meringue came out great. I was a little surprised that this recipe used a fairly low heat for the meringue instead of a broiler, and I had expected to use the creme brulee torch to adjust the browning. But it came out so nicely that I thought that I was more likely to harm it with the torch than help it.
The result: Sour cream raisin pie
by Ralph Melton
, on Flickr Sour cream raisin pie
by Ralph Melton
, on Flickr
It worked out better than I expected; it sliced neatly and held together much better than I'd feared. And it tasted very good; a nice combination of gentle sweetness tempered by the the sour cream with the winy depth of raisins.
We shared it with Alex Bodnar, the proprietor of the restaurant we were at, and he found it equally novel and delicious.
Many thanks to blizzardstormus
for the recipe!