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Sour Cream Raisin Pie (3rd Place)

Submitted by Sandra Hall, Illinois Electric Cooperative
Servings 8
Calories 2518kcal

Ingredients

Crust:

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup shortening
  • 5 tablespoons water chilled

Filling:

  • 2 cups water
  • 1-1/4 cup raisins
  • 4 egg yolks
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 6 tablespoons all-purpose flour
  • 2-1/4 cups half-and-half
  • 1/2 cup sour cream
  • 1/4 cup butter cut into pieces

Meringue:

  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 4 egg whites
  • 5 tablespoons sugar

Instructions

  • Preheat oven to 425 F.
  • Mix first 4 crust ingredients with a hand mixer until coarse and crumbly. Add 1 tablespoon of water at a time until it holds together in a ball. Roll out the pie crust on a floured sheet. Place into a 9-inch pie pan. Using a fork, prick the bottom and sides of the pie crust. Bake for 10 minutes. Allow the crust to cool on a rack, and do not turn off oven.
  • For the filling, bring 2 cups of water to a boil, remove from heat, add raisins and stir until covered. Set aside.
  • Put egg yolks in a small bowl. In a saucepan, combine sugar, flour and salt and mix with a whisk. Gradually stir in half-and-half. Cook over medium heat and stir until thick and bubbly. Reduce heat, cook and stir for 2 minutes. Remove from heat.
  • Beat egg yolks slightly. Gradually stir 1 cup hot mixture into the yolks, stirring to incorporate the yolks. Return the egg mixture to the saucepan and stir both mixtures together. Cook to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Drain water off raisins.
  • Add raisins, sour cream and butter to the hot mixture. Stir until just combined. Pour the hot mixture into the prepared pie crust.
  • Prepare meringue by adding vanilla and cream of tartar to the egg whites. Beat with a hand mixer until beginning to set. Add 1 tablespoon of sugar at a time, mixing completely between tablespoons. Beat until soft peaks form. Spread over pie and bake for 5 minutes.

Notes

Nutrition information: 2,518 calories; 44.6g fat; 375mg sodium; 497.6g carbohydrates; 40.7g protein.