Raisin Cream Pie
Raisin Cream Pie
Yield: 8 pieces
Prep time: 30 MinCook time: 25 MinTotal time: 55 Min
Sundays used to be pie day in the Kenkel household. This was Grandma Helen's self-proclaimed favorite.
Ingredients
Pastry Shell
- 1 c + 2 tbsp unbleached, all-purpose flour
- 1/2 tsp salt
- 1/3 c vegetable oil
- 2-3 tbsp ice cold water
Filling
- 2 tbsp cornstarch
- 1 c + 2 tbsp sugar
- 1/4 tsp salt
- Dash of nutmeg
- 1 1/2 c full-fat sour cream
- 3 egg yolks, beaten
- 1 1/2 c raisins
- 1 tbsp lemon juice
Meringue
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
Pastry Shell
- Combine flour, salt, and oil in a bowl.
- Add 2 tbsp cold water and use hands to bring dough together.
- Turn dough out onto clean surface. Knead until dough comes together and is no longer shaggy. Add 3rd tbsp of water if necessary. Dough should not be sticky.
- Roll dough out and transfer to a pie dish. Cut or crimp edges to fit into dish.
- Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake in a 450℉ oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.
Filling and Meringue
- To make the meringue, beat egg whites and cream of tartar together until frothy. Add sugar and vanilla and beat until stiff peaks form. Set aside while you make the pie filling.
- To make the filling, mix together the cornstarch, sugar, salt, and nutmeg in a small bowl. Set aside.
- In a medium saucepan over medium-low heat, stir together the sour cream, egg yolks, and raisins. Add the cornstarch mixture and stir to combine. Cook until the mixture has thickened and coats the back of a spoon. Add the lemon juice and pour the mixture into the cooled pastry shell.
- Immediately spread or pipe meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 400℉ oven for about 12 minutes or until light brown.
- Store, covered, in the refrigerator.