Grandma Catherine (Tina) Arp’s Sour Cream Raisin Pie
Yields: One 9” Deep Dish Pie
Ingredients:
- 2 Cups Sour Cream (See Mix)
- 2 Eggs
- ½ Cup Sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Allspice
- 1 Cup Raisins (See Plump)
(Mix) Sour Cream Mix Formula:
- 1 Cup ½ & ½
- 1 Cup Whipping Cream
- 1 Teaspoon White Vinegar
- Mix and let sit for 15 minutes.
(Plump) Raisins:
- Soak raisins in hot water for 2-3 minutes, strain and dry.
Blend Sugar, Cinnamon and Allspice.
Scramble Eggs in separate bowl.
Add Eggs and Dry Mix to Sour Cream.
Put even layer of raisins on bottom of uncooked pie shell.
Gently pour mix over raisins in shell to bring just up to edge of crust.
Bake at 450 degrees in preheated over for 15 minutes (Cover edges of crust during this time).
Then bake for 325 degrees until done.
Test for done when center no longer jiggles.
The pie will have a thin brown top color from the spices.
Raisins will remain on the bottom of the pie.
Note:
- I find it easier to make two pies at once by doubling the recipe, as any mix left over can go into a small baking dish and baked as a custard.
- It is also a good idea to pour the mix into the pie shell close to the oven as moving it when full can be a challenge for the faint of heart.
- I use pre-made pie shells, usually Marie Calendars. I’m sure grandma made her own pie dough.
- Be sure to use edge covers for the first part of the baking or your crust will be burnt.
- A little whipped cream on the top when served is a nice touch.