What’s your favorite pie? Pie came to America with the first English settlers. What kind of pie you grew up with depended largely on what are of the United States and where your ancestors came from. In the South pecan pies were popular with the many nut trees in the area. Pennsylvania Dutch made molasses “shoofly” pies. Settlers in Florida, utilizing the plentiful local citrus, turned native limes into key lime pie. The Midwest, famous for its dairy farms, favored custard and cream pies. Massachusetts invented the beloved Boston Cream Pie, a hybrid pie-cake. This colorful variety of pies reflects the diverse tapestry of early American culture. If one wanted to, one could tell the story of our nation through pie. (http://toriavey.com/history-kitchen/2011/07/the-history-of-pie-in-america-2/).
My favorite pie has always been Sour Cream Raisin. Mom and I would buy a Sour Cream Raisin Pie at the bakery in Stanley and we would enjoy it for a week! Over the years my favorite thing to have at Schatz’s truck stop in Minot is Sour Cream Raisin pie. I have only made it a few times because guess who eats it all? Me. No one in my family thinks its as good as I do. I have messed around with the recipe and made notes until I think I have it like I like it, so I’m sharing it with you. I hope you like it. I’d love it if you have a favorite to say what it is and share the recipe!
Pam’s Sour Cream Raisin Pie
1 1/2 cups dairy sour cream
1/2 cup whipping cream
1 cup sugar
pinch of salt
Couple shakes of nutmeg
3 tablespoons all-purpose flour
3 egg yolks
1 1/3 cup raisins (plumped)
4 egg whites (notice:you need one more egg white than you need egg yolks)
1/2 teaspoon cream of tartar
1/2 cup sugar
1 teas vanilla
1 baked 9-inch pie shell
1.5 tbsp cinnamon and sugar mixture
1. Separate three eggs in bowls. Yokes in one, whites in one, add one more white to the bowl of whites making it four egg whites. Let them sit to become room temp. Next, pour boiling water to cover the 1 1/3 cups of raisins in a bowl and let that sit while preparing the filling mix.
2. For the pie filling, in a heavy medium saucepan stir together the sour cream, the heavy cream, 1cup sugar, flour, the 3 egg YOLKS, and the drained raisins. Cook, stirring constantly, over medium heat until thickened and bubbly.
3. For meringue, place the egg whites in the mixer and beat till looks foamy. Then add the cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff glossy peaks (tips stand straight). Add vanilla(clear if you have it so meringue stays nice and white). Mix just enough to mix in.
4. Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350 degree F oven for 15 minutes or until the meringue is lightly browned. Remove and sprinkle with cinnamon/sugar mixture. cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving; cover for longer storage.
(Old-Fashioned Sour Cream/Raisin Pie)
Servings Per Recipe 8, chol. (mg) 101, sat. fat (g) 9, vit. C (mg) 1, carb. (g) 87, Fat, total (g) 21, calcium (mg) 81, cal. (kcal) 545, pro. (g) 7, vit. A (IU) 486, iron (mg) 2, fiber (g) 1, sodium (mg) 125