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  • Writer's pictureDawn Hames

Sour Cream Raisin Pie

This is a delicious vintage Alberta and Saskatchewan pie. Many people may remember it from their child hood. I got to experience this pie recently, and it reawaken my love for it. During an eleven-day tent revival, one of my friends from Vermilion, Susan Marlowe, made this pie and brought it, for the volunteers to enjoy. It was such a hit, everyone loved it, and some people remarked that they had never heard of a sour cream raisin pie, so it was a first-time experience.

Sour cream raisin pie became a vintage favorite because of the availability of raisins on the prairies during the long winters. Raisins also have lots of health benefits; they contain powerful antioxidants to help prevent cancer and skin aging. These antioxidants help to protect your eyes and vision. The fiber in raisins is beneficial to the digestive system. Raisins are just dried grapes; therefore, you can expect that they are also a great source of the powerful anti-oxidant resveratrol.

Sour Cream Rasin Pie

1 baked 9” pie shell

2 cups sour cream

1 cup sugar

3 tablespoons unbleached all-

purpose flour

3 egg yolks

1 cup raisins

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

In a heavy bottomed saucepan, combine the sour cream, sugar, flour, egg yolks, raisins, cinnamon and cook until thick. Stir in the baking soda. Pour the filling into the baked pie shell.

Meringue

4 egg whites

2 tablespoons sugar

1/4 teaspoon cream of tartar

(optional)

Beat the egg whites with an electric mixer until white and frothy. Do not over beat at the first stage as this may result in a meringue that leaks liquid. Add the sugar and then beat until the meringue forms soft peaks. If you want hard peaks use 1/2 cup sugar. Spread the meringue on the top of the pie and bake at 400 degrees for 5 minutes or until lightly golden. Cool and then chill before serving

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