As a culinary assistant and a lover of baking, I’m thrilled to introduce one of my all-time favorite pie recipes- the Old-Fashioned Sour Cream/Raisin Pie Recipe. There’s something special about this delectable treat that always brings back fond memories of my childhood. Whether it’s for a family gathering, special occasions or just to enjoy at home, this recipe is sure to win over the hearts and taste buds of anyone who tries it.
This recipe has its roots tracing all the way back to the 1800s, with records indicating it was once a popular choice for funerals hence its nickname; “Funeral Pie”. However, I assure you this pie can definitely hold its own against any modern-day dessert recipes. The pie’s soft and creamy filling is made with freshly sourced dairy products and raisins, while the crust is perfectly flaky and easy-to-make with refrigerated piecrusts.
With a little bit of effort and patience, this old-fashioned sour cream/raisin pie will quickly become one of your favorite dessert recipes too! Whether you’re an experienced baker or just looking for a delicious new challenge to try out, follow along with me as we dive into the sweet world of this classic sour cream raisin pie!
Why You’ll Love This Recipe
Old-Fashioned Sour Cream/Raisin Pie Recipe is an extraordinary dessert that is going to make you and your family fall in love with it. This pie has a perfect balance of flavors and textures, which will pleasantly surprise everyone who tries it.
The combination of sour cream, raisins, and cinnamon makes this pie incredibly delicious. The creaminess of the sour cream filling is perfectly complemented by the sweetness of the raisins and the spiciness of the cinnamon. You will be amazed by how well these flavors blend together.
Moreover, this recipe is very easy to make. You don’t need any complicated techniques or fancy ingredients. All you need are simple, everyday ingredients that you probably already have in your pantry. It’s a great recipe for beginners who want to improve their baking skills.
Finally, this recipe has a fascinating history that makes it even more special. Old-Fashioned Sour Cream/Raisin Pie was traditionally served at funeral gatherings in the Midwestern states during the Great Depression. It was called “Funeral Pie” because it could be made quickly and easily with staple ingredients found in most pantries.
In conclusion, if you are looking for a dessert that is both delicious and historical, Old-Fashioned Sour Cream/Raisin Pie Recipe should definitely be on your list. Its wonderful combination of flavors and textures coupled with its straightforward recipe makes it an excellent choice for any occasion.
Before starting with the recipe, it is important to gather all the ingredients. The good news is that this recipe requires common items that can easily be found at your nearest grocery store. Here are the ingredients you will need:
For the Pie Crust:
- 2 refrigerated piecrusts (1 package)
- 1 tablespoon white sugar
For the Filling:
- ¾ cup granulated sugar
- 3 tablespoons purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups sour cream
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1 cup raisins
It is important to make sure that dairy products are at room temperature, specifically the sour cream, so they can blend easily with the rest of the ingredients. Also, keep in mind that this old-fashioned sour cream raisin pie recipe makes enough filling for a deep dish, but you can adjust it accordingly if needed. Now that you have gathered everything you need let’s move on to making this delicious dessert.
The Recipe How-To
Now that you have all the necessary ingredients for the Old-Fashioned Sour Cream/Raisin Pie Recipe, it’s time to put them together in this delightful dessert. Don’t worry; the steps are easy to follow.
- Preheat your oven to 375°F (190°C).
- Prepare your pie crust by rolling out and fitting it into a 9-inch pie pan. Crimp or flute the edges as desired.
- In a medium saucepan, combine 2 cups of sour cream, 3 egg yolks, and 1 cup of granulated sugar.
- Stir in 3 tablespoons of cornstarch and 1/4 teaspoon each of ground cinnamon, salt, and cream of tartar.
- Add 1 cup of raisins and cook everything over medium heat until it thickens, stirring constantly.
- Remove from heat and stir in the extract of 3/4 teaspoon vanilla.
- Immediately pour the filling into the pie crust.
- In a separate bowl, combine 3 tablespoons each of flour and sugar with a pinch of ground nutmeg.
- Cut in 2 tablespoons of butter with a pastry blender or fork until crumbly.
- Sprinkle this mixture evenly over the pie filling.
- Bake for 40-50 minutes, or until the topping is golden brown.
- Cool at room temperature for two hours before refrigerating.
That’s all! You now have a delicious Old-Fashioned Sour Cream/Raisin Pie to serve at any occasion.
Note: If you prefer, you could substitute traditional meringue for the topping mixture for a Sour Cream Raisin Meringue Pie.
Substitutions and Variations
Looking to put your own spin on this classic sour cream raisin pie recipe? There are several substitutions and variations that you can experiment with to create a delicious dessert that suits your taste preferences.
Firstly, for a slightly tangy and tart twist, try using Greek yogurt instead of sour cream. While this may change the texture of the filling somewhat, it will still be creamy and rich in flavor.
If you’re in the mood for something a little different, consider swapping out the raisins for other dried fruits like cranberries or chopped apricots. These can add an unexpected pop of color and flavor to your pie.
Alternatively, if you’re not a fan of raisins at all, try substituting them with chocolate chips or chopped nuts for a decadent and crunchy surprise within each slice.
If you want to cut back on sugar intake, you can reduce the amount of granulated sugar used in the recipe or replace it with a natural sweetener like honey or maple syrup. This will give the pie a subtle sweetness while keeping it relatively healthy.
Finally, when it comes to serving, feel free to customize your toppings. Some people prefer meringue on top of their custard pies while others prefer whipped cream. A sprinkle of cinnamon or nutmeg always makes for a delightful finishing touch as well.
No matter which variations you choose to implement, remember that baking is all about experimentation and having fun in the kitchen. So don’t be afraid to get creative with this beloved old-fashioned sour cream raisin pie recipe!
Serving and Pairing
Once baked, this old-fashioned sour cream raisin pie transforms into a rich and creamy dessert that is best served slightly chilled. I suggest serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream to balance out the flavors and textures. You can also sprinkle some freshly grated nutmeg or cinnamon on top for an extra hint of spice that will complement the sweetness of the custard pie.
As for pairing, this sour cream raisin pie is a versatile dessert that pairs well with many beverages. A nice hot cup of coffee, tea or hot chocolate would be ideal for cozy evenings at home. But if you want to spoil yourself even more, a glass of sweet white wine like Moscato or Riesling would work great. The crisp acidity and fruity notes in the wine will help cut through the richness of the pie while amplifying its flavors.
Whether you’re making this pie for family gatherings, potlucks, or as a treat for yourself, it’s sure to impress anyone who tries it. Enjoy the creamy and velvety goodness of this classic dessert recipe with your loved ones, and let it bring back memories of simpler times while creating new ones.
Make-Ahead, Storing and Reheating
Making your Old-Fashioned Sour Cream/Raisin Pie in advance can be a real time-saver when you’re planning a dinner party or celebration. While this decadent dessert can be made up to two days ahead of time, it is important to ensure that the pie has cooled completely before storing it. Placing a warm pie in the refrigerator will cause condensation, which will make the crust soggy.
When storing your sour cream/raisin pie, always cover it loosely with plastic wrap and place it in the refrigerator. This method maintains its flaky texture while preventing it from drying out.
Reheating instructions will vary depending on how you plan to serve your pie. For best results, place pieces of leftover pie on a baking sheet in a preheated 350°F oven for about ten minutes or until warmed throughout. If you prefer individual portions, simply microwave each slice for 15 seconds or until the filling is warm but not hot.
A word of caution: reheating sour cream can cause it to separate and curdle. To prevent this from happening, bring the pie to room temperature before reheating it, and avoid reheating it repeatedly.
Tips for Perfect Results
Achieving a perfect Sour Cream Raisin Pie can be challenging, even for an experienced baker. But don’t worry, because I have some tips and tricks that will help you bake the best pie you’ve ever tasted. Let’s get right to it!
First and foremost, make sure your dairy products are at room temperature. If your sour cream or cream cheese is too cold, it can be hard to mix into the batter, resulting in clumps and uneven texture. Leave them out on the counter for a couple of hours before you start baking.
Another important tip is to preheat your oven. This may sound like common sense, but it’s easy to forget when you’re focused on preparing the filling. Your pie will cook more evenly if the oven is already hot when you put it in.
When making the filling, be careful not to overmix or undermix. The ideal consistency should be smooth and well-blended, without any lumps or air bubbles. Use a whisk or a hand mixer at low speed, and mix gently until everything is combined.
It’s also essential to use quality ingredients, especially the raisins. They should look plump and moist, without any signs of mold or dryness. You can soak them in hot water or rum before adding them to the batter; this will make them more tender and flavorful.
Lastly, don’t be afraid to experiment with different spices and flavors. Add a pinch of nutmeg or cloves for a warm autumnal taste, or swap the raisins for dried cranberries for a tangy twist. Let your creativity shine through and make this recipe your own!
Follow these tips and tricks, and you’ll end up with a perfectly cooked Sour Cream Raisin Pie every time. Trust me; your friends and family will thank you for it!
As with any pie recipe, there may be some questions and concerns that come up as you’re making it. Below are answers to some frequently asked questions about the Old-Fashioned Sour Cream/Raisin Pie recipe, so you can feel confident and prepared in the kitchen.
Why is it called funeral pie?
Back in the day, during difficult times, German women often turned to a particular ingredient called rosine. They would utilize this to make raisin pies, which were convenient for travel and required no additional preparation. While they were used for various events, their presence at funerals resulted in the moniker “funeral pies.”
Where did sour cream raisin pie originate?
The origin of this particular recipe for sour cream raisin pie remains uncertain, although it is believed to have emerged from the Amish or German communities in the Midwest. Its cultural roots can be traced back, but its widespread popularity is certainly apparent. In fact, the pie even served as Iowa’s representative dessert in Taste of Home’s “50 Pies for 50 States”.
Does raisin pie need to be refrigerated?
When it comes to storing pies, it’s important to consider whether or not they contain dairy or eggs. Pies that contain these ingredients should always be kept in the refrigerator and not left out at room temperature for more than two hours. On the other hand, fruit pies or other non-dairy pies can be stored at room temperature for up to two days if loosely covered. Keeping these storage guidelines in mind can help ensure safe and tasty pies for all.
What are the ingredients in Little Debbie raisin Creme pie?
To make this scrumptious recipe, you will need some high-quality enriched bleached flour, which consists of wheat flour, niacin, thiamin mononitrate (vitamin B1), reduced iron, riboflavin (vitamin B2) and folic acid. Additionally, you will need corn syrup, palm and soybean oils blended with TBHQ and citric acid to bolster flavor, water, sugar, dextrose and raisins.
In the end, an old-fashioned sour cream/raisin pie is a dessert that has stood the test of time. With simple yet delicious ingredients such as flour, sugar, raisins, and sour cream, this pie can offer a nostalgic taste experience that transports one back to simpler times. But it’s not just about nostalgia; it’s also about indulging in a delectable dessert that combines a creamy custard-like filling with sweet raisins and a flaky crust.
This recipe is perfect for those who love baking desserts or seeking a new addition to their repertoire, but it’s also perfect for those who want to reminisce about their childhoods. Through its simplicity and history, an old-fashioned sour cream/raisin pie has become one of the most beloved dessert recipes out there.
So why not give this recipe a try? It’s easy to make and would be the perfect addition to any dessert table. Whether you’re serving it at a family gathering or enjoying it on your own, there’s nothing quite like the satisfaction that comes from indulging in a homemade sour cream/raisin pie.
In conclusion, if you want to experience pure comfort and nostalgia in your dessert choices, then this recipe is definitely for you. So go ahead and make an old-fashioned sour cream/raisin pie today – you won’t regret it!
Old-Fashioned Sour Cream/Raisin Pie Recipe
- 16 ounces sour cream
- 1 1/2 cups sugar
- 3 tablespoons flour
- 3 egg yolks
- 1 cup raisins
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 (9 inch) baked pie shells
- In a heavy medium saucepan stir together first 5 ingredients. Cook, stirring constantly over medium heat until thinkened and bubbly, keep warm.
- For Meringue, place the egg whites and cream of tartat in a large clean mixing bowl. Beat with an electric mixer on medium speed until you get soft peaks. Slowly add sugar, one tablespoon at a time. Beating on high for about 4 minutes until stiff glossy peaks form.
- Pour warm filling into baked pie chell. Spread meringue over filling. Bake in a 350 oven for 15 minutes. Remove and cool on wire rack for 1 hours. Chill 3-6 hours before serving. Cover for longer storage.
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Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.