Pa Dutch Sour Cream Raisin Pie Recipes

EASY SOUR CREAM RAISIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
• Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

SOUR CREAM RAISIN PIE

Steps:

• In a saucepan, combine the first five ingredients. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in butter, lemon juice and zest. Cool for 5 minutes, stirring twice. Pour into pastry shell. Press a piece of waxed paper on top of filling; refrigerate overnight. Remove waxed paper. In a bowl, combine the sour cream, confectioners' sugar and nutmeg. Spread over pie. Store in the refrigerator.

NORWEGIAN SOUR CREAM AND RAISIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
• Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

RAISIN SOUR CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sour cream and sugar. Fold in raisins and beaten eggs. Stir in vinegar, salt, cinnamon and cloves. Pour mixture into pie crust.
• Bake pie for 40 minutes, or until knife inserted in center of pie comes out clean. Remove from oven and let cool slightly.

PENNSYLVANIA DUTCH SOUR CREAM-APPLE PIE

Steps:

• Place the prepared pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
• In a big bowl, whisk the sour cream, sugar, egg, flour, salt, and vanilla until well blended.
• Add in the apples; mix well.
• Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat.
• Place the pie on the center oven rack; bake for 15 minutes; decrease heat to 350°; bake for 30 minutes.
• Meanwhile, make the topping: in a big bowl, combine the flour, sugars, cinnamon, salt, and walnuts; add in the butter and stir with a fork, then switch to your hands rubbing the mixture gently between your fingers until it forms uniform crumbs; refrigerate until ready to use.
• Remove pie from oven and carefully dump the streusel topping in the center, spreading it evenly over the surface with your hands.
• Tamp the topping down lightly.
• Return pie to oven, placing it so that the part that faced the back of the oven now faces the front.
• Slide a foil-line baking sheet onto the rack below to catch any spills.
• Continue baking for about 20 minutes or until golden brown.
• Transfer pie to wire rack to cool for at least 2 hours before serving;
• You may serve this pie chilled, so after it is thoroughly cooled, cover with loosely tented foil and refrigerate at least 2 hours.

PA DUTCH SOUR CREAM RAISIN PIE RECIPE

Steps:

• Combine all ingredients and turn into uncooked pie shell. Bake for 15 min at 450 degrees. Reduce temperature to 350 degrees and bake another half-hour. ~