My Sour Cream Raisin Pie is an old farmhouse recipe, and an example of an old-fashioned custard pie. You can make it lighter by substituting nonfat yogurt for sour cream. The combination of tangy sour cream and sweet raisins is a winner.
PIE RECIPE HELP / LOW / REDUCED-FAT RECIPE HELP
INGREDIENTS
1 recipe Sarah’s Perfect Pie Dough, unbaked for a 9-inch pie
1 large egg
3 large egg whites
1/3 cup packed dark brown sugar
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 1/2 cups sour cream or plain yogurt
1 cup raisins
INSTRUCTIONS
1. Position a rack in the bottom third of the oven and preheat it to 400 degrees F.
2. In a medium bowl, whisk the eggs, egg whites, brown sugar, cornstarch, vanilla and cinnamon until combined.
3. Whisk in the sour cream and raisins. Pour into unbaked crust. Place on baking sheet in the oven.
4. Bake for 10 minutes. reduce the oven temperature to 350 degrees F and bake until the edges of the custard are golden brown, 35 to 40 minutes.
5. Cool to room temperature in the pan on wire cake racks.
6. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
STORAGE
Custard pies are perishable and must remain refrigerated. They will keep for a few days. Custard does not freeze well.
