Betty Crocker Sour Cream Raisin Pie
If you’re looking for a delicious and comforting dessert that can be enjoyed by everyone, then look no further than Betty Crocker Sour Cream Raisin Pie.
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Servings: 4
Calories: 447kcal
Equipment
- Pie dish
- Wire rack
Ingredients
Crust:
- 1/2 box approximately 7 oz refrigerated Pie Crusts, gently softened at room temperature according to the package instructions.
Filling:
- 1/2 cup coarsely chopped walnuts or pecans for a delightful crunch.
- 1/2 teaspoon pure vanilla extract for aromatic essence.
- A pinch about 1/4 teaspoon of sea salt to balance flavors.
- 1/2 cup plump raisins soaked in 5/8 cup of warm water.
- 1 tablespoon of softened margarine or rich butter.
- 1 1/2 egg yolks from pasture-raised hens approximately 1.5 eggs.
- 1/2 cup fine granulated sugar for a sweet touch.
- 1/2 cup creamy sour cream for a tangy note.
- 1 1/2 tablespoons of all-purpose flour for thickening.
Meringue:
- 1/2 teaspoon of premium vanilla extract if desired, for an added layer of flavor.
- 1/4 teaspoon of cream of tartar for stabilizing the meringue.
- 2 egg whites from free-range chickens
- 2 1/2 tablespoons of fine caster sugar for a smooth texture.
Instructions
Prepare Crust:
- Preheat the oven according to the instructions on the pie crust package.
- Gently soften the refrigerated Pie Crusts at room temperature as per the package instructions.
- Line a pie dish with the pie crust and crimp the edges. Set aside.
Prepare Filling:
- Soak the plump raisins in warm water for a while to soften them. Then drain and set aside.
- In a mixing bowl, combine the soaked raisins, fine granulated sugar, all-purpose flour, sea salt, egg yolks, sour cream, softened margarine or butter, chopped walnuts or pecans, and pure vanilla extract. Mix until well combined.
Fill Pie Crust:
- Pour the prepared filling mixture into the lined pie crust, spreading it evenly.
Prepare Meringue:
- In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the caster sugar while continuing to beat until stiff peaks form. Optionally, add vanilla extract during this process.
Top Pie with Meringue:
- Spoon the prepared meringue over the pie filling, spreading it carefully to cover the entire surface. Create peaks with the back of a spoon for a decorative touch.
Bake the Pie:
- Place the pie in the preheated oven and bake according to the pie crust package instructions or until the meringue is golden brown.
Cool and Serve:
- Once baked, remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.
Notes
• Use full-fat sour cream for the best results.
• Make sure the pie crust is fully baked before adding the filling.
• The pie should only be baked until the filling is set; it should not be overcooked.
• If desired, you can top the pie with a dollop of whipped cream or a scoop of ice cream.
• The pie can be served warm or cold.
• Make sure the pie crust is fully baked before adding the filling.
• The pie should only be baked until the filling is set; it should not be overcooked.
• If desired, you can top the pie with a dollop of whipped cream or a scoop of ice cream.
• The pie can be served warm or cold.