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Posted: Wednesday, December 03, 2008

Aunt Kelly's Sour Cream Raisin Pie

My name is John Lee from St. Cloud, Minn. My wife and I were visiting our daughter, Jodie Titus, and her family in Kenai. This is the recipe for the pie which took first place in the pie auction/contest for the ABC Pregnancy Care Center held Nov. 25, at the Kenai Visitors and Cultural Center in Kenai.

The recipe is a traditional family dessert that our Aunt Caroline Nordell made for family gatherings. After Aunt Kelly's death, my sister, Karen Mol, carried on the tradition. I now have the honor of keeping the tradition alive.

Since we have attended the auction several times here in Kenai, I decided to make two pies for this year's auction. One of the judges said to me following the judging, "None of us knew what kind of pie it was, but we all agreed it was really good!"

* Recipe may be doubled as the pie is small. If not doubling, be sure to use an 8-inch pre-baked pie shell.

Note from the cook: In heavy saucepan or double boiler first mix a small amount of sour cream, the egg yolks and the cornstarch together (before heating) to help to make a nice smooth mixture. Use wire whisk and be sure to get clumps out of the cornstarch or you will have lumpy pie.

Then add all other ingredients, except vanilla. Cook for 10 to 15 minutes on medium-high heat. Stirring constantly until thick and glossy. Be careful as mixture burns easily.

Add vanilla just before removing from heat.

1 cup sour cream

1 brown sugar

1 teaspoon cinnamon

1/4 teaspoon cloves

3 tablespoons cornstarch

2 egg yolks

1/2 cup raisins (raisins may be softened and plumped by presoaking in warm water. Be sure to drain well before adding to cooking pan.)

1/4 teaspoons salt (optional)

1 teaspoons vanilla

Place hot mixture into 8-inch pre-baked pie shell. (If doubling recipe use a 9-inch pre-baked pie shell.)

Top with meringue (see recipe below) right away and bake at 400 degrees for 8 to 10 minutes or until golden brown.

Meringue recipe

4 egg whites (room temperature)

8 tablespoons sugar

1/4 teaspoon cream of tarter

1 teaspoon vanilla (optional)

In a large mixing bowl mix cream of tarter and egg whites on high speed until soft peaks form. Gradually add sugar.

Continue to beat at high speed until stiff peaks form.

Add vanilla

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