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Easy Sour Cream Raisin Pie

Preheat oven to 375 degrees F (190 degrees C.)
In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

Sour Cream Raisin Pie With Meringue Topping

9-inch deep-dish pie plate.
Trim dough leaving

Sour Cream Raisin Pie Ii

Preheat oven to 375 degrees F ( 190 degrees C).
Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.

Sour Cream Raisin Pie(Yields One 10-Inch Pie)

Cook raisins in 1 cup water until hot and plump.
Add sugar and stir until dissolved.
In a small bowl, combine cornstarch and cold water.
Add to raisin mixture.
Boil 2 minutes, stirring constantly.
Remove from heat.
Gradually whisk half of raisin mixture into yolks, stirring constantly.
Return to the rest of the hot raisin mixture; whisk to blend.
Return to stove; boil 1 minute, stirring constantly.
Remove from heat and cool slightly. Add sour cream and vanilla.
Pour into shell.

Sour Cream Raisin Pie

br>Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in

Sour Cream Raisin Pie

This recipe is for two 9-inch pies.
Mix dry ingredients; add to sour cream in double boiler and cook.
Add small amount of hot mixture to beaten egg yolks and blend.
Add eggs to hot mixture and cook 10 minutes or until thick.
Add vanilla and raisins. Fill baked shells.
Top with meringue and bake until meringue turns a pretty tan.

Sour Cream Raisin Pie V

salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and

Sour Cream Raisin Pie

Cook raisins, sour cream, eggs and spices.
Bring to a boil and cook until thickened, stirring constantly.
Cool completely.
Blend cream cheese, powdered sugar and whipped cream.
Spread 1/2 of this mixture into pie shell.
Add cooled raisin mixture and other 1/2 of the cream cheese mixture.
Chill and garnish if desired with sweetened whipped cream.

Sour Cream Raisin Pie

Cook raisins in 1/2 cup water until water is gone.
Mix flour and sugar and stir in raisin mixture.
Add egg yolk to sour cream. Add cinnamon and salt.
Cook together until thickened.
Remove from heat and add soda.
Turn into baked pie shell and top with beaten egg whites.
Brown.

Sour Cream Raisin Pie Ii

and invert pastry into 9\" pie pan.
Crimp edge and

Fluffy Sour Cream Raisin Pie

Cook raisins in water until plump.
Drain, reserving 1 cup liquid.
Add brown sugar and raisins to liquid and boil.
Dissolve cornstarch in 1/2 cup cold water.
Stir into raisin mixture, stirring constantly to avoid scorching.
Slowly add eggs, stirring until eggs are cooked (mixture will be thick).
Cool.
When cool, add sour cream.
Fold in 2 cups whipped topping.
Spoon into pie shell.
Chill.
Just before serving, top with remaining whipped topping.

Sour Cream Raisin Pie

Mix cornstarch, sugar, salt and nutmeg; add egg yolks.
Mix. Add sour cream, raisins, lemon juice and nuts.
Cook until thick. Pour into baked pie shell.
Spread meringue on top and brown.

Classic Sour Cream Raisin Pie

Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.
Stir in raisins.
Pour into pie shell.
Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.
Cool.
If desired,top servings with sour cream.
Combine flour with salt.
Cut in shortening until particles are pea size.
Sprinkle with milk to make a stiff dough.
Roll on lightly floured board or cloth to fit a 8\" pie tin.
Fold edge under and flute rim.

Sour Cream Raisin Pie I

In a large saucepan, combine sugar, cornstarch, and salt. Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan. Cook over low heat, stirring constantly, until thickened. Pour custard into pie shell. Cool.
Spread remaining 1/2 cup sour cream over cooled filling. Refrigerate several hours, until thoroughly chilled.

Sour Cream Raisin Pie

Boil raisins, water and 3/4 cup of sugar until raisins puff. Combine 1/4 cup of sugar, salt, cornstarch and beaten egg yolks. Add to raisin mixture and then mix in the sour cream.
Cook until thick.
Add vanilla and pour into baked pie shell.
Top with meringue and brown lightly.

Sour Cream Raisin Pie

Bake pie shell in 400\u00b0 oven.
Mix cornstarch, sugar, salt and nutmeg in 2-quart saucepan.
Stir in sour cream.
Stir in egg yolks, raisins and lemon juice.
Cook over medium heat, stirring constantly, until thickens and boils.
Boil and stir 1 minute. Pour into pie shell.

Sour Cream Raisin Pie

Mix sugar and flour;
add to eggs and sour cream.
Cook on medium heat until thick.
Add raisins; stir well, pour into pie shell.
Put in
icebox
when cool.\tTop with whipped cream or Cool Whip.

Sister'S Sour Cream Raisin Pie

Cook raisins in small amount of water over low heat for 10 to 15 minutes.
Remove from fire and cover.
Mix together the sugar, cinnamon and flour; add to raisins.
To this, add vanilla and sour cream; mix well.
Pour into prepared baked pie shell.
Chill well before serving.
Top with whipped cream.

Sour Cream Raisin Pie

Bake pie shell at 450\u00b0 for 10 minutes.
Cover raisins with boiling water; let stand 5 minutes; drain.
In mixing bowl, combine sugar, cinnamon, salt and cloves.
Stir in sour cream, eggs and lemon juice.
Stir in raisins last.

Sour Cream Raisin Pie

In a medium saucepan, cover the raisins with water and cook them over medium-high heat until they are very plump and tender. Drain the raisins; return them to the saucepan. To the raisins, add the sour cream and boil for 10 minutes. To the sour cream and raisins, add the sugar, flour, egg yolks, vanilla and salt. Cook until thick, then add the pecans and remove from heat. Pour the mixture into a prebaked pie shell; top with meringue made from left over whites and 4 tablespoons of sugar. Bake in a 350\u00b0 oven until the meringue is brown.

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