Sour Cream Raisin Pie Recipe
Ingredients
| Seedless raisins | 1 Cup (16 tbs) | |
| 1/2 cup plus 3 tablespoons sugar | ||
| Water | ||
| Cornstarch | 1 Tablespoon | |
| Lemon package | 1 | |
| Egg yolks | 2 | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Standard Pastry for 1-crust 9-inch pie, unbaked | ||
Directions
In saucepan mix raisins, 3 tablespoons sugar, and 1 cup water.
Bring to boil and simmer for 15 minutes, stirring occasionally.
Blend cornstarch with 2 tablespoons water and stir into raisin mixture.
Cook, stirring, until thickened.
In another saucepan mix lemon pudding mix, remaining sugar, and 1/4 cup water.
Add 1 3/4 cups water and the egg yolks, blending thoroughly.
Cook, stirring, until mixture comes to a full boil and thickens.
Stir into raisin mixture.
Cool and fold in sour cream.
Pour into baked pie shell and chill until firm.
Top with whipped cream or sour cream, if desired.
Bring to boil and simmer for 15 minutes, stirring occasionally.
Blend cornstarch with 2 tablespoons water and stir into raisin mixture.
Cook, stirring, until thickened.
In another saucepan mix lemon pudding mix, remaining sugar, and 1/4 cup water.
Add 1 3/4 cups water and the egg yolks, blending thoroughly.
Cook, stirring, until mixture comes to a full boil and thickens.
Stir into raisin mixture.
Cool and fold in sour cream.
Pour into baked pie shell and chill until firm.
Top with whipped cream or sour cream, if desired.
Chef
