Creating new memories with baking gift sets inspired by our grandmas’ kitchens.

Sour Cream Raisin Pie

This recipe is from my maternal grandmother, Pat LaBarge. She made many types of pies. This is one of my favorites!

Recipe makes two 9-inch pies.

Ingredients

Pie filling

  • 2 pounds raisins
  • 4 egg yolks
  • 1 cup sour cream
  • 1 1/2 cups white sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1 teaspoon white vinegar
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

Pie crust

  • 2 cups all-purpose flour
  • 1 cup Crisco
  • 1/2 cup cold water
  • Pinch of salt

Meringue

  • 8 egg whites at room temperature
  • 2 teaspoon cream of tarter
  • 2/3 cup white sugar

Instructions

Simmer two pounds of raisins covered with water in a saucepan until really tender, about one hour. While the raisins are simmering, make your pie crusts. Work Crisco into flour and salt with a fork or pastry blender in a large bowl until well combined. Mix in cold water until well combined. Cover with a kitchen towel and let set for a few minutes. Divide the mixture into two small balls. Roll out on a well-floured board with a floured rolling pin, working from the center out. Line two pie pans, one crust in each pan. Pat into pan and trim excess around the edges. Place aluminum foil or parchment paper on each pie crust and fill with pie weights. Bake in a 350 degree oven until brown, about 15 to 20 minutes. Remove from oven and remove pie weights along with foil or paper.

After raisins have simmered for an hour, beat 4 egg yolks and add them plus the sour cream, white sugar, corn starch, salt and vinegar to the raisins and cook until thick. Add 2 tablespoons of butter and 2 teaspoons of vanilla extract, stirring until combined. Divide filling between two pie crusts.

To make meringue, use a hand mixer or stand mixer to beat four room temperature egg whites in a chilled stainless steel bowl until you reach soft peaks. Gradually add 1 teaspoon of cream of tartar and 1/3 cup white sugar and continue beating until you reach stiff peaks. Spread on the pie filling and bake in a 350 degree oven until lightly brown. Remove pies from the oven and cool on a wire rack.