Recipe Junction

Our Favorite Recipes'

Sour Cream Raisin Pie

8 servings

CRUST

• 11/2 cups all-purpose flour, chilled
• 1/4 teaspoon salt
• 8 tablespoons butter, cut into 1/4-inch bits and frozen
• 1 tablespoon vinegar
• 4 tablespoons or more ice water

FILLING

• 1 cup raisins
• 1/2 cup dry sherry
• 1/2 cup water
• 1/2 cup firmly packed brown sugar
• 1/3 cup white sugar
• 1 teaspoon cinnamon
• 1 cup sour cream
• 1 tablespoon cornstarch
• 3 large egg yolks

Place flour and salt in bowl of an electric mixer. With mixer running, gradually add butter and mix until texture is like small beans. Add vinegar and just enough water so the mixture resembles very coarse cornmeal. Remove from bowl and form dough into a ball. Flatten to form a disc, wrap in plastic and chill at least 2 hours. Roll out dough and place in a pie plate. Trim edges and crimp with a fork. Place the crust in the freezer for 1 hour.

Preheat oven to 425 degrees. Line crust with foil and place 1/2 cup dry beans in foil. Bake for 15 minutes. Remove foil and beans, and bake crust a few minutes more, until lightly browned. Allow crust to cool.

For filling, combine raisins, sherry, water, sugars and cinnamon in a saucepan. Boil for 8 to 10 minutes. In a bowl, beat sour cream, cornstarch and egg yolks. Stirring constantly, slowly drizzle hot raisin mixture into sour cream mixture. Pour filling into crust. Refrigerate 4 hours before serving.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon