Raisin Sour Cream Pie with Brown Sugar Meringue
Submitted by aafolk
Raisin sour cream pie tops a tangy spiced custard filling with caramelly brown sugar meringue. An old-school diner-style dessert with creamy depth and toasted golden swirls.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minSour cream is the move here. It cuts the heavy sweetness of the raisins and turns the filling tangy and rich at the same time, sort of a cheesecake-meets-custard hybrid. Nutmeg backs it up with that warm grandmother-kitchen note that makes raisin pies taste vintage in the best sense.
Brown sugar meringue is what sets this version apart from a standard diner-counter raisin pie. White sugar meringues read sweet-and-flat, but the brown sugar version brings caramel undertones that tie into the spiced custard below. Beat it stiff and glossy, do not underbeat (the recipe is firm on this) or it will weep moisture into the filling.
Sealing the meringue to the crust edge is the key technique. Spread it all the way out so the egg whites grip the pastry rim. Any gap and the meringue shrinks back during baking, pulling away from the crust and leaving a sad little island in the middle.
Pro Tips
- Bake the crust until truly golden, not pale. A wet sour cream filling can turn an under-baked shell soggy fast.
- Keep stirring the custard constantly while it cooks. The cornstarch grabs the bottom of the pan otherwise and you taste burned starch.
- Spread the meringue while the filling is still warm. Cold filling causes a “sweat” layer between meringue and custard.
- Cool gradually away from drafts. Sudden temperature drops crack the meringue surface.
Variations
Ingredients
Directions
Roll out pastry and place in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork.
Bake at 450 degrees for 10 to 12 minutes or until golden.
Cool (leave in pie plate) on a wire rack.
Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan.
Stir in sour cream.
Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour into baked pie shell.
Meringue: Beat egg whites and cream of tartar in a 2½ quart bowl until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat. Beat in vanilla.
Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping.
Bake at 400 degrees until delicate brown, about 10 minutes.
Refrigerate any remaining pie immediately.
Comments
