Recipe For Raisin Pie With Sour Cream . Add in the vanilla. Stir into cornstarch mixture cook over low heat stirring constantly until thick.
Old Fashioned Sour Cream Raisin Pie Sour Cream Raisin Pie Raisin Pie Cream Pie Recipes from www.pinterest.com
The pie is then topped with a lovely brown sugar meringue. How to make sour cream raisin pie. Preheat the oven to 350 degrees f.
In a small saucepan place raisins and enough water to cover.
The pie is then topped with a lovely brown sugar meringue. Blind baking is where you bake just the crust and sometimes some pie weights to prevent bubbling in the pan for 10 to 15 minutes. Beat egg yolks slightly and mix with sour cream. Beat with an electric mixer on medium speed until soft peaks form tips curl.
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Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow about 3 minutes.
Stir into cornstarch mixture cook over low heat stirring constantly until thick.
Trim even with edge of plate.
2 cups whipping cream 3 tbs sugar 1 tsp vanilla pinch cinnamon.
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There s sour cream sugar nutmeg eggs lemon juice and a bit of cornstarch in this filling.
Beat with an electric mixer on medium speed until soft peaks form tips curl.
Make your pie crust.
Trim even with edge of plate.
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Pour filling into pie crust.
Some sour cream raisin pie recipes call for blind baking the crust to prevent it from getting soggy.
Beat egg yolks slightly and mix with sour cream.
Remove from the heat.
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Using a wooden spoon remove from heat and stir in drained raisins.
The filling for this pie is a thick and creamy custard studded with raisins.
For meringue place the egg whites and cream of tartar in a large mixing bowl.
Fit piecrust into a 9 inch pie plate pressing into bottom and up sides.
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Beat egg whites with cream of tartar until real frothy.
Marie callender s restaurant and bakery sour cream and raisin pie 1 cooked 9 inch deep dish pie shellfilling.
Once it s cooked and stirred until thick it s poured into a prepared pie shell.
Slowly beat in 1 4 cup sugar a little at a time.
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Blind baking is where you bake just the crust and sometimes some pie weights to prevent bubbling in the pan for 10 to 15 minutes.
Add in the vanilla.
Beat egg whites with cream of tartar until real frothy.
Using a wooden spoon remove from heat and stir in drained raisins.
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Place your raisins in a small saucepan with enough water to cover them completely.
Blind baking is where you bake just the crust and sometimes some pie weights to prevent bubbling in the pan for 10 to 15 minutes.
In a large saucepan combine the sugar cornstarch salt cloves and cinnamon.
Marie callender s restaurant and bakery sour cream and raisin pie 1 cooked 9 inch deep dish pie shellfilling.
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Add in the vanilla.
Fit piecrust into a 9 inch pie plate pressing into bottom and up sides.
Beat egg whites with cream of tartar until real frothy.
Once it s cooked and stirred until thick it s poured into a prepared pie shell.
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Gradually add 3 4 cup sugar 1 tablespoon at a time beating on high speed about 4 minute more or until mixture forms stiff glossy peaks tips stand straight.
Beat with an electric mixer on medium speed until soft peaks form tips curl.
Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow about 3 minutes.
In a large bowl combine eggs sour cream sugar vanilla salt and nutmeg.
