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!

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

In a separate bowl, mix granulated sugar, brown sugar, cinnamon, nutmeg, salt, and flour. Gradually whisk in the milk until smooth.

Step 4

Add the milk mixture to the simmering raisins. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).

Step 5

Remove the pan from heat and stir in the apple cider vinegar.

Step 6

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.

Step 7

Return the pan to low heat and cook for an additional 2 minutes, stirring constantly, to fully cook the yolks.

Step 8

Remove from heat and stir in the butter and vanilla extract. Mix until the butter is melted and the filling is smooth.

Step 9

Pour the filling into the pre-baked pie crust and set aside.

Step 10

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.

Step 11

Spread the meringue evenly over the pie filling, ensuring it touches the edges of the crust to seal.

Step 12

Bake the pie in the preheated oven for 10-12 minutes or until the meringue is golden brown.

Step 13

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

Serving size	1346.8 grams (1346.8g)

Amount per serving	% Daily Value*
Calories	2851

Total Fat 72.70g	93%
Saturated Fat 28.80g	144%
Polyunsaturated Fat 1.00g
Cholesterol 647mg	216%
Sodium 1582mg	69%
Total Carbohydrate 532.50g	194%
Dietary Fiber 15.30g	55%
Total Sugars 421.20g
Protein 45.10g	90%

Vitamin D 194IU	968%
Calcium 702mg	54%
Iron 10mg	53%
Potassium 2655mg	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.

Source of Calories

Fat: 22.1%

Protein: 6.1%

Carbs: 71.8%