A cousin of mine used to love his raisin pies. However, I was never a fan with how overly sweet they were jammed with raisins until I introduced sour cream into the recipe. My sour cream raisin pie is creamy with almost a decadent custard like texture that is rich with a slightly more subdued sweet balance. The taste of this pie is simply sinful with how this velvety pie almost melts in your mouth as you savor each bite.
Being scrumptious is one thing, but wait until I tell you how easy my sour cream raisin pie is to make, especially if you use my oil pie crust recipe. All you do is to cook some raisins with a bit of water to plump them up before draining them. Next, you just stir in sour cream that you mix with an egg along with sugar, a few tablespoons of flour, pinch of salt, and vanilla and cook until somewhat thickened. Afterwards, you just pour into an eight-inch unbaked pie shell and bake.
Trust me on this, if you want something delicious for dessert without much effort, then you really should give my recipe a try. I truly don’t think that you could find an easier raisin pie recipe around.
Sour Cream Raisin Pie
1 unbaked 8-inch pie shell
1 large egg
1 cup of sugar
1 cup of sour cream
2 tablespoons of flour
1/8 teaspoon of salt
1 teaspoon of vanilla
1 cup raisins (cooked in one cup of water)
Prepare a recipe of my oil pie crust or your favorite pie crust to fit a greased eight-inch pie pan.
Mix the sour cream with the egg, sugar, flour, salt, and vanilla and combine thoroughly. Set the mixing bowl with those ingredients aside.
Put the raisins on the stove along with the water and cook to plump up. You want to boil out a lot of the water, but drain the rest out after they are plumped.
Now add the sour cream, egg and remaining ingredients and transfer to the pot with the raisins. Place back on the heat and continue cooking until somewhat thickened.
Pour into the unbaked 8-inch pie shell and bake in a 375-degree oven for about 30 minutes.
Test with slender knife, toothpick or cake tester to see if anything sticks determining doneness.
ENJOY!
- 1 unbaked 8-inch pie shell
- 1 large egg
- 1 cup of sugar
- 1 cup of sour cream
- 2 tablespoons of flour
- 1/8 teaspoon of salt
- 1 teaspoon of vanilla
- 1 cup raisins cooked in one cup of water
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Prepare a recipe of my oil pie crust or your favorite pie crust to fit a greased eight-inch pie pan.
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Mix the sour cream with the egg, sugar, flour, salt, and vanilla and combine thoroughly. Set the mixing bowl with those ingredients aside.
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Put the raisins on the stove along with the water and cook to plump up. You want to boil out a lot of the water, but drain the rest out after they are plumped.
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Now add the sour cream, egg and remaining ingredients and transfer to the pot with the raisins. Place back on the heat and continue cooking until somewhat thickened.
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Pour into the unbaked 8-inch pie shell and bake in a 375-degree oven for about 30 minutes.
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Test with slender knife, toothpick or cake tester to see if anything sticks determining doneness.
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ENJOY!
