When I worked at the Downing Hotel Coffee Shop in Oskaloosa, Iowa, I used to bake a pie like this. Although the hotel and coffee shop are no longer there, their renowned pies are still available!
| Servings: | 8 |
| Yield: | 1 to 8 – inch pie |
Ingredients
- 1 prepared 8 inch pastry shell, baked and cooled
- 1 cup light cream
- 1 tablespoon cider vinegar
- 1 ½ cups raisins
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 ⅛ cups white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 3 egg whites
- 6 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
- In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
- In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
- Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 192 mg |
| Sugars | 54 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent, old-fashioned way to make this pie. Plumped raisins in a mixture of bourbon and water. I doubled it twice and the double batch worked fine.
My grandma used to make an incredible sour cream and raisin pie that used cream and vinegar instead of pre-made sour cream. Unfortunately I never thought to copy her recipe before she passed away. I have searched for YEARS (I kid you not!!) for a recipe like hers that wasn’t prepared with purchased sour cream, and this recipe is it!! I’m so happy to finally have a copy of what she used to make, and have made this pie 3 times now with complete success. The only thing I do differently is chop the raisins, since that’s what my grandma used to do. Thank you again for submitting this and for bringing back such wonderful memories of my grandma’s pies.
Sorry but this recipe did not work for me at all. I followed the recipe exactly and it never did thicken up enough to slice cleanly also the nutmeg and cinnamon were overpowering.
My boyfriend has attempted to perfect his sour cream raisin pie for years. I made this receipe for him and he couldn’t believe it was the first time I had ever made a sourcream raising pie and it turned out so good! This recipe is easy to follow and has turned out perfect everytime I’ve made it. Thank you!!