Thursday, November 29, 2012

Sour Cream Raisin Pie

As all the leftovers are finally gone and the last morsel of pie is GONE, I sat back to think about Thanksgiving this year. My Mother had caught a cold, and we postponed are celebration to Friday. It turned out great. My Husband and I were able to do something we have never done before on Thanksgiving day, we went for a motorcycle ride. It was 60 degrees out and some sun.

Sporting some pretty motorcycle hair........

On Friday, the weather had changed and reality was back. We were able to all be at my Mom's house. She was feeling much better. No one had anywhere they needed to go that day, so we enjoyed the afternoon together. My Mom made the Turkey, stuffing and both potatoes. My sisters and I made all the sides and desserts. It was delicious feast and the placemats looked great.

One of our Thanksgiving traditions is Sour Cream Raisin Pie. In our family, a Thanksgiving without Raisin Pie would make the holiday incomplete. Most people probably have never had Raisin Pie and they are missing out. If you love Raisins, you would love Raisin Pie.

The Raisin Pie recipe comes out of the Hope Reformed Church cookbook. 100 year edition. I have had this cookbook since 1992.  Hope Reformed Church is in George, Iowa. Both of my Gandparents are buried in the cemetary next to the church. George Iowa is a blip on the map and a long ways from home.

Raisin Pie is a quick recipe. (have we heard this before) It makes an eight inch pie. It is not a huge pie so it is perfect for that once a year indulgence. This pie SHOULD have meringue. It would look finished, but I have not mastered meringue yet. Mine is always flat and lackluster. The recipe calls for three egg whites whipped up and gently placed on the pie and put under the broiler for a minute until lightly brown. Watch closely.

Sour Cream Raisin Pie
adapted from 2 recipes in the Hope Reformed Church Cookbook


1 baked pie crust
2 cups raisins
1 1/2 cups of warm water
1 cup of granulated sugar
3 eggs beaten
3/4 cup of milk
3 tablespoons flour
1 cup of sour cream or plain yogurt
1 teaspoon cinnamon
1 pinch of nutmeg


Bake pie crust to directions and let cool. Or make your own.

Submerge raisins in warm water and let soak for 10 minutes or so. Set aside

In a saucepan over medium heat, add sugar and beaten eggs. Mix together. Add milk and combine.
Stir in flour. Continue to stir until it thickens.
Remove from heat, add sour cream, cinnamon and nutmeg. Mix together.
Drain raisins. Add raisins to the custard mixture
Pour into cooled pie crust. Smooth out and let set up. DONE!

soaking raisins in two cup measuring container

Sour cream added to the custard mixture to thicken

Adding raisins and mixing together

Poured into a cooled slightly over-cooked crust and smoothed out

Rich, Earthy and Very Delicious. A compliment to a Thanksgiving Feast.

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