🥧 Sour Cream Raisin Pie II Recipe 🥧
Welcome to the delightful world of baking, where the aroma of a freshly baked Sour Cream Raisin Pie II fills your kitchen with warmth and joy! 🌟 This recipe, inspired by Better Homes and Gardens and graciously shared by Patty, has been given a personal touch with some minor adjustments. Let’s embark on a culinary journey and create a pie that will become a star on your dessert table!
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup canola oil
- 3 tablespoons milk
- 1 cup dark raisins
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 2 large eggs (separated)
- 3/4 cup milk
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar (for meringue)
- 1/4 teaspoon salt (for meringue)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (for meringue)
Nutritional Information (Per Serving):
- Calories: 774.5
- Fat: 37.7g
- Saturated Fat: 12.7g
- Cholesterol: 139.8mg
- Sodium: 579mg
- Carbohydrates: 100.6g
- Fiber: 1.9g
- Sugar: 60.6g
- Protein: 11.7g
Instructions:
1. Preparing the Raisins:
- Cover the dark raisins with 1 cup of boiling water and let them stand for 5 minutes.
- Drain the raisins and set them aside.
2. Making the Pastry:
- Separate egg yolks from whites, keeping the whites aside for the meringue.
- In a large mixing bowl, combine all-purpose flour and salt.
- In a measuring cup, measure canola oil and add milk without stirring.
- Pour the oil and milk mixture into the flour, stirring with a fork until well-combined.
- Shape the mixture into a ball and roll it between sheets of plastic wrap.
- Peel off the plastic wrap, invert the pastry into a 9″ pie pan, and crimp the edges.
- Bake the pastry in a 425°F oven for 12-15 minutes or until lightly browned. Cool on a wire rack.
3. Creating the Filling:
- In a saucepan, combine sugar, flour, and salt for the filling.
- Gradually stir in milk and cook until the mixture is thick and bubbly.
- Reduce heat, cook and stir for an additional 2 minutes.
- Beat egg yolks slightly and gradually stir about 1 cup of the hot mixture into the yolks.
- Return the mixture to the saucepan, bring to a gentle boil, and cook and stir for 2 more minutes.
- Remove from heat and add sour cream, butter, vanilla extract, and the drained raisins.
- Stir just until mixed; avoid overmixing.
- Pour the hot filling into the pre-baked pie crust.
4. Making the Meringue:
- Combine egg whites, sugar, salt, and cream of tartar for the meringue.
- Stir until sugar is dissolved.
- Beat at high speed until the mixture holds soft peaks.
- Add vanilla extract and beat until the mixture holds stiff peaks.
- Spread the meringue over the hot filling, sealing it to the edge.
- Bake in a 425°F oven for 4 minutes.
5. Final Touch:
- Cool the pie, cover it, and chill it before serving.
Congratulations! You’ve just crafted a heavenly Sour Cream Raisin Pie II that combines the rich creaminess of sour cream with the sweetness of dark raisins, all nestled in a perfectly baked crust. 🌈✨ Serve this delightful creation to your loved ones and let the praises roll in! Enjoy every sweet, creamy bite of this exceptional pie! 🍰🌟
