Mock Sour Cream Raisin Pie
Indulge in the nostalgic charm of a Mock Sour Cream Raisin Pie, a delightful dessert that swaps traditional sour cream for a tangy blend of milk and apple cider vinegar for a luscious, velvety filling. This unique pie features plump, simmered raisins infused with warm spices like cinnamon and nutmeg, layered into a perfectly pre-baked crust and crowned with a golden, airy meringue. With its rich, creamy texture and a balance of sweet and tart flavors, this recipe is a genius twist on a classic sour cream raisin pie, perfect for holiday gatherings or anytime you’re craving something truly comforting. Simple ingredients, creative techniques, and a stunning presentation make this pie a showstopper!
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Recipe Information
Ingredients
- 1.5 cups Raisins
- 1 cup Water
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 tablespoons All-purpose flour
- 1.25 cups Milk
- 1 teaspoon Apple cider vinegar
- 3 Egg yolks
- 2 tablespoons Butter
- 1.5 teaspoons Vanilla extract
- 1 Pre-baked pie crust
- 3 Egg whites
- 0.25 cup Granulated sugar (for meringue)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the raisins and water. Bring to a boil, reduce heat, and simmer for 5 minutes until the raisins are plump.
In a separate bowl, mix granulated sugar, brown sugar, cinnamon, nutmeg, salt, and flour. Gradually whisk in the milk until smooth.
Add the milk mixture to the simmering raisins. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
Remove the pan from heat and stir in the apple cider vinegar.
In a small bowl, lightly beat the egg yolks. Gradually temper the yolks by adding a small amount of the hot raisin mixture while whisking constantly. Then, stir the egg yolk mixture back into the saucepan.
Return the pan to low heat and cook for an additional 2 minutes, stirring constantly, to fully cook the yolks.
Remove from heat and stir in the butter and vanilla extract. Mix until the butter is melted and the filling is smooth.
Pour the filling into the pre-baked pie crust and set aside.
To make the meringue, in a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the 1/4 cup of granulated sugar while beating, and continue to beat until stiff peaks form.
Spread the meringue evenly over the pie filling, ensuring it touches the edges of the crust to seal.
Bake the pie in the preheated oven for 10-12 minutes or until the meringue is golden brown.
Remove the pie from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 532.5 g | 194% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 421.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 702 mg | 54% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
