Sour Cream Raisin Pie

Kitchen Tested
  • Yield 8 servings
  • Prep 30 mins
  • Cook 30 mins

Creamy filling and plump raisins, plus a hint of orange.

Sour-Cream-Raisin-Pie-Relish.jpg
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

Pie Crust:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces
1/4 cup vegetable shortening, at room temperature, cut into pieces
3 to 4 tablespoons ice water
3/4 teaspoon cider vinegar
Filling:
2 -- eggs
1 cup sugar
1 teaspoon grated orange rind
1/8 teaspoon ground nutmeg
2 cups sour cream
1 1/2 cups raisins, divided
-- Whipped cream, optional

Instructions

  1. To prepare the pie crust, stir together flour and salt in a large bowl. Add cold butter pieces and work into the flour using a pastry blender or two knives. Add the shortening and work into the flour. Combine the ice water and vinegar in a small cup. Add to flour mixture about 1 tablespoon at a time while tossing with a fork. Continue mixing until the dough just gathers into a ball. Flatten into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate about 2 hours. Roll dough on a lightly floured surface into an 11-inch circle and fit it into a 9-inch pie plate (ovenproof glass preferable). Crimp edges.
  2. Preheat oven to 375F.
  3. To prepare the filling, beat eggs in a medium bowl; brush rim of pie crust with 1 teaspoon beaten egg. To remaining egg, add sugar, orange rind, nutmeg and sour cream; beat until evenly blended.
  4. Sprinkle 1 cup raisins over bottom of pie crust; pour sour cream mixture over top. Sprinkle remaining 1/2 cup raisins on top. Bake 30 minutes or until filling is set. The filling puffs up as it bakes and settles as it cools. Cool on a wire rack. Serve with whipped cream.

Recipe by Jean Kressy.

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