Servings: 8 Servings
Calories: 343kcal
Ingredients
Filling
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans
- 1/4 cups water
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 3 egg yolks
- 2 tablespoons margarine or butter softened
- 1 cup raisins
- 1 teaspoon vanilla
- 1 cup sugar
Crust
- 1 box 14.1 oz refrigerated Pie Crusts
Meringue
- 1/2 teaspoon cream of tartar
- 3 egg whites
- 1 teaspoon vanilla if desired
- 1/3 cup sugar
Instructions
- Now that we have our ingredients ready, let’s jump into the baking process. Here is a step-by-step guide to creating this delightful Betty Crocker Sour Cream Raisin Pie:
Step 1: Preparing the Crust
- Start by preheating your oven to 450°F (230°C).
- Unroll one pie crust from the box and press it firmly onto the bottom and sides of a 9-inch pie plate. Set the remaining crust aside.
- Trim any excess crust hanging over the edge of the plate.
Step 2: Preparing the Filling
- In a medium saucepan, combine the raisins and water. Bring the mixture to a boil over medium heat, then remove from heat and let it sit for 5 minutes.
- In a separate bowl, whisk together the sugar, flour, and salt until well combined.
- Gradually add the egg yolks, sour cream, margarine, chopped walnuts or pecans, and vanilla to the sugar mixture, stirring until smooth.
Step 3: Assembling the Pie
- Drain the raisins and fold them into the sour cream mixture.
- Pour the filling into the prepared pie crust, spreading it evenly.
Step 4: Adding the Meringue Topping
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar and vanilla, continuing to beat until stiff peaks form.
- Spread the meringue evenly over the pie filling, making sure to seal the edges.
Step 5: Baking and Final Touches
- Place the pie on the center rack of the preheated oven and bake for 10-12 minutes, or until the meringue turns golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
Notes
1. Soak the raisins in warm water before using them to enhance their plumpness and texture in the pie.
2. To prevent a soggy crust, blind bake the pie shell before adding the filling. Simply cover the crust with parchment paper, fill it with pie weights or dried beans, and bake for about 10 minutes. Remove the parchment paper and weights before adding the filling.
3. Use room temperature ingredients, especially the sour cream and margarine, to ensure a smooth and homogenous filling.
4. For a crunchy texture, toast the walnuts or pecans before adding them to the filling. Spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, or until fragrant.
5. Let the pie cool completely before cutting and serving for the best texture and flavor.
Nutrition
Calories: 343kcal
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