The pie is served chilled, yet it has the warming flavors and fruit of a winter treat. It is a raisin cream pie with a topping and covering made of whipped cream.
The following is a list of the items that you will need in order to make this mouthwatering pie which could be a great and tasty snack for coffee time or for your kids:
- 1)2 cups of raisins
- 2) One cup of refined sugar
- 3) One-half of a teaspoon of cinnamon powder
- 4) One-fourth of a teaspoon of powdered cloves
- 5) 1 cup sour cream
- 6) 2 eggs
- 7) About 1 tablespoon of butter
- 8) One package of cream cheese, eight ounces in size, softened
- 9) A half-worth cup of confectioner's sugar
- 10) Four cups of frozen whipped topping, defrosted from the freezer
- 11) 1 cooked pie shell measuring nine inches in diameter 1 standard cup of white sugar.
In a saucepan, mix together the dry ingredients such as raisins, white sugar, spices, and wet ingredients like sour cream, eggs, and fat (butter or margarine). Bring the mixture to a boil, then turn the heat down to a simmer. Cook until the mixture becomes thick, it’s needed to stir it often. Put to the side to cool off. Combine the cream cheese and the confectioner's sugar in a mixing bowl. Mix the whipped topping in two cups and fold it in. After the pie shell has cooked and cooled, spread over the bottom of the baked shell half of the cream cheese mixture. After the raisin mixture has cooled, spread it over the base, and then cover the whole thing with the remaining cream cheese mixture. After spreading more whipped topping on top of the pie, place it in the refrigerator and let it sit there for at least an hour before serving.
One crust raisin pie
It is highly recommended that you make this one-crust raisin pie in the afternoon so that you may eat it with a cup of tea or coffee in the afternoon and enjoy it. For the preparation of pastry, you will need the following items:
- 1) 8 ounces (225 grams) of plain flour
- 2) 2 ounces (50 grams) molasses-like brown sugar
- 3) 2 ounces (50 grams) at room temperature, unadulterated lard
- 4) 2 ounces (50 grams) buttered, at a temperature of room temperature
- 5) 1 pound (450 grams) (450 grams) Bramley apples, prepared by peeling, coring, and slicing them
- 6) 8 ounces (225 grams) of apples of the Cox variety, it’s needed to be peeled, cored, and sliced in some parts
- 7) Cloves, ground, one-fourth of a teaspoon
- 8) Cinnamon ground to the equivalent of one level teaspoon
- 9) 3 ounces (75 grams) of raisins
- 10) 1/4 of a whole nutmeg, grated
To make the glaze, you will need one tiny egg that has been separated into six demerara sugar cubes that have been crushed. Flour the pastry bowl. Hand-mix flour and fats. Drop the mixture to aerate it.
Add cold water until the mixture resembles coarse crumbs. After combining, chill the pastry for 30 minutes. Prep delicious apples and filling. Next, heat the oven to 400°F (gas mark 6). (A-) Form a 14-inch (35-cm) circle with the crust. Roll the pastry quarter-turn to make a circle. (Bumps are okay.) Roll out the pastry on a prepared baking sheet. Paint a 10-inch (25.5 cm) inner circle with egg yolk to waterproof the pastry. Fold pastry sides around fruit filling. Patch any cracks; make it seem worn and interesting. After egg white-brushing, the dough, and sugar cubes are sprinkled on top (the idea of using cubes is to get a less uniform look than with granulated).
Sour cream raisin pie with brown sugar meringue
Ingredients for sour cream raisin pie with brown sugar meringue:
- 1) 4 oranges, peeled and pitted
- 2) 0.5 quarts of water 0.5 quarts of sugar
- 3) Flour, all-purpose, 2 teaspoons
- 4) Vinegar, white, 2 tbsp.
- 5) 12 teaspoons cinnamon ground
- 9) Nutmeg ground to a fine powder
- 10) Cloves in a pinch
- 11) 1 tsp. zest of orange (optional)
- 12) The salt in a pinch
- 13) 2 cups sour cream, for the CUSTARD
- 14) 1 quart of iced water
- 15) The yolks of five large eggs (reserve the whites for meringue)
- 16) 4 cups of cornstarch and 12 cups of sugar
- 17) Brown Sugar, 3 tablespoons
- 18) Use just 1 sprinkling of salt (Tiny Pinch)
- 19) Cubed cold butter 4 tablespoons
For the marmalade:
- 1) Room-temperature egg whites
- 2) 14 teaspoons of cream of tartar.
- 3) Sugar, brown, 6 tbsp., vanilla extract, tsp.
Divide the recipe into three parts for easy following. Garnish: In a large saucepan over medium-high heat, combine all of the ingredients except the vinegar and zest (optional). Cover and simmer till the mixture boils. 5-7 minutes, until sauce, covers spoon and raisins explode. Finished! Instead of a double boiler, I used two pans. Double-boil the sour cream, milk, yolks, and other ingredients (except salt) until smooth. Over boiling water, the mixture thickens. After removing the pan, whisk in the butter. Two pie fillings exist. Either drain the raisins and mix them with the cream or leave them whole and top the pie with cream. Bake the meringue until the top is golden brown. Warm pudding dessert and cooks the meringue. 350° for brown sugar meringue. This recipe requires a dry basin and egg whites. Form foam. When adding brown sugar, pound between spoonfuls. Add vanilla. Hot pie filling seals the crust's edges (no gaps). Let it bake for 10 minutes.
Sour cream raisins pie bakers square
At Bakers Square, serving the best sour cream raisin pie in America is something our guests have counted on since we first opened our doors. Great Food and Unbelievable Pie™ make Bakers Square the destination of choice for those who are hungry for life's simple pleasures. The items that are needed for this delicious raisins pie are mentioned below, prepare them and make the easiest raisins pie in the world.
- 1)1 pre-baked pastry case for the pie
- 2) 3 egg yolks, it should be beaten
- 3) 3/4 cup of sugar, and 1 cup of raisins
- 4) 2 cups of sour cream
- 5) A scant amount of salt
- 6) 2 teaspoons of cornstarch
- 7) 1/4 of a cup of ice-cold water
- 8) 1 t. vanilla
- 9) 1/4 t. cinnamon
Now is the time to learn how to make this tasty pie. You can bake it and eat it in the morning as your breakfast or in the afternoon as a snack. Blend the first five ingredients together, then place the mixture in the refrigerator to chill overnight. Put in a skillet, bring the water to a boil, and add 2 teaspoons of cornstarch dissolved in 1/4 cup of cold water. Continue cooking until the mixture becomes thick. Take the pan off the heat and stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of cinnamon. While the filling is cooling, prepare the meringue. Once the filling has cooled, add a little quantity of the meringue to it and fold it into the sour cream and raisin mixture. For the meringue, combine the three egg whites with the six tablespoons of sugar and brown in the oven at 350 degrees for fifteen minutes. The pie is ready to slice, let it be cold then enjoy eating it.
Sour cream raisin pie with whipped cream topping
This quick sour raisin custard pie with the cream topping is packed with vanilla-plumped soft raisins, sour cream custard, and seasonal spices you're sure to like. For Thanksgiving or any time of year, this dish is a must-have. You may eat Sour Cream Raisin Pie warm or cold. Because no one else is bringing it to the summer potlucks and no one else is bringing it to the Thanksgiving and Friendsgiving dinners, it's all yours. Every piece of this pie is filled with the most amazing texture, thanks to the vanilla-soaked pudgy black raisins. In a beautiful custard foundation, sour cream combines with earthy spices like clove and cinnamon. It's an old-school traditional pie that's simple to prepare, and it's full of your favorite seasonal ingredients. While pumpkin pie, mincemeat pie, and pecan pie are traditional Thanksgiving fare, this one stands out for its unique flavor and texture. It's a cinch to whip up and is sure to become a staple at your table. Turn the oven temperature up to 350 degrees. Mix the raisins with the vanilla essence in a dish, then cover the basin with boiling water and let the mixture sit for 10 to 15 minutes. Ten minutes should be spent baking the pie crust. Brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice are all mixed together in a large mixing basin with a whisk until they are completely incorporated. After the raisins have been drained, add them to the filling. Bake for 25 to 30 minutes after placing the filling in the crust that has been made. After it has had time to cool, the pie may either be served immediately or placed in the refrigerator until it is ready to be served. The pie may be baked in less than an hour, and putting it together takes just around 15 minutes!