Sour Cream Raisin Pie

Grant's back in the kitchen with an old-fashioned favorite...

I should be trying to do more posts with recipes, as I know some of the readers are trying them out (thanks Jean and Martha). Time to get back in the kitchen and get busy.

This recipe was handed down to me from my paternal Grandmother, Laura Chapin. She passed when I was very young, but I remember her as a good cook, especially for baked goodies. I am sure my older cousins have more vivid memories of her talents in the kitchen. I have several of her recipes, including two pies that we used to make at "R" Place. This one, Sour Cream Raisin, and a Rhubarb Cream were very popular with the customers.

I made two of these recently for my friend Mike's birthday. It was greatly enjoyed, at least by the raisin eaters in the crowd.

Sour Cream Raisin Pie

Mix up your favorite pie crust recipe.

Place it in a pie pan, prick it with a fork, and blind bake it (that is to bake it without the filling), until golden brown.

Make sure you save the extra dough to make dough cookies. Just sprnkle with cinnamon sugar and bake.

Get your ingredients together for the filling.

1 1/2 cups raisins
1 cup sugar
3 tablespoons flour
1/2 cup milk
1 cup sour cream
3 eggs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Boil raisins in some water until plump. Drain water. Reserve raisins.

Whisk the rest of the ingredients together in a saucepan.

Cook while stirring until thickened and bubbly, about three minutes. Add raisins and allow to cool slightly.

Pour into a baked 9 inch pie crust. Allow to cool.

Top with meringue (egg whites whipped with sugar until stiff), if desired, and brown in a 375 degree oven.

You could also use whipped cream.

Try this recipe for a 'country cafe' treat - let me know if you make a Sour Cream Raisin pie!