Sour Cream-Raisin Pie

Sour Cream-Raisin Pie

Try this winning entry of a tasty sour cream-raisin pie with a hint of cinnamon and nutmeg from the 2010 State Fair Pie Contest.

Prep Time

25

Minutes

Total Time

3:30

Hrs:Mins

Makes

8

servings

Crust
1
Pillsbury® refrigerated pie crust, softened as directed on box
Filling
1 1/2
cups sugar
3
tablespoons cornstarch
2
cups sour cream
1
teaspoon ground cinnamon
2
dashes ground nutmeg
3
egg yolks
1
cup raisins
Meringue
4
egg whites, at room temperature
1/4
teaspoon cream of tartar
1/4
cup sugar
1
teaspoon vanilla
  1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
  2. In large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.
  3. In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
  4. Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.
  5. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Before spooning onto pie, meringue can be tested after beating by rubbing between your fingers to make sure sugar is dissolved and not gritty.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 110mg;
  • Sodium 210mg;
  • Total Carbohydrate 75g
    • (Dietary Fiber 1g,
    • Sugars 56g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.
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