Sour Cream Raisin Pie II

4

"This is a very old pie commonly found in the Midwest. Although most recipes call for dark raisins, this one uses sultanas ( golden raisins). Use real maple syrup for the right consistency ( Grade B if you can get it). Best to use sour cream that is not low fat or fat free."

Ingredients

servings 425 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F ( 190 degrees C).
  2. Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
  3. Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.
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Reviews

4
  1. 4 Ratings

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This was wonderful. My dad craves Sour Cream Raisin pie and I found this recipe and he just went crazy. So, now I am making him one for his birthday.

Very nice taste, and not too sweet. A must try for any raisen lover.

Good recipe. Had to bake for about twice as long as recommended. Will make again.

Goes together so easily, it's beautiful. I used a sifter for the Nutmeg topping and sprinkled it on top that way (like you would with Powdered Sugar) then swirled it with a knife before baking! ...