Tweet
VernaAlisa
Posted January 02, 2006 09:41 AM
FARMHOUSE SOUR CREAM RAISIN PIE
I love raisin and this pie is wonderful
Sour Cream Raisin Pie is an old farmhouse recipe. You can make
it lighter by substituting nonfat yogurt for sour cream. The
combination of tangy sour cream and sweet raisins is a winner.
Pie Dough for a 9-inch pie (unbaked)
1 large egg
3 large egg whites
1/3 cup packed dark brown sugar
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1-1/2 cups sour cream or plain nonfat yogurt
1 cup raisins
Position a rack in the bottom third of the oven and preheat it
to 400 degrees F.
In a medium bowl, whisk the eggs, egg whites, brown sugar,
cornstarch, vanilla and cinnamon until combines. Whisk in the
sour cream and raisins. Pour into unbaked crust. Place on baking
sheet in the oven. Bake for 10 minutes. Reduce the oven
temperature to 350 degrees F and bake until the edges of the
custard are golden brown, 35 to 40 minutes. Cool to room
temperature in the pan on wire cake racks. Cover with plastic
wrap and refrigerate until chilled, at least 2 hours or
overnight.
Source: The Healthy Oven Baking Book, by Sarah Phillips
Posted January 02, 2006 09:41 AM
FARMHOUSE SOUR CREAM RAISIN PIE
I love raisin and this pie is wonderful
Sour Cream Raisin Pie is an old farmhouse recipe. You can make
it lighter by substituting nonfat yogurt for sour cream. The
combination of tangy sour cream and sweet raisins is a winner.
Pie Dough for a 9-inch pie (unbaked)
1 large egg
3 large egg whites
1/3 cup packed dark brown sugar
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1-1/2 cups sour cream or plain nonfat yogurt
1 cup raisins
Position a rack in the bottom third of the oven and preheat it
to 400 degrees F.
In a medium bowl, whisk the eggs, egg whites, brown sugar,
cornstarch, vanilla and cinnamon until combines. Whisk in the
sour cream and raisins. Pour into unbaked crust. Place on baking
sheet in the oven. Bake for 10 minutes. Reduce the oven
temperature to 350 degrees F and bake until the edges of the
custard are golden brown, 35 to 40 minutes. Cool to room
temperature in the pan on wire cake racks. Cover with plastic
wrap and refrigerate until chilled, at least 2 hours or
overnight.
Source: The Healthy Oven Baking Book, by Sarah Phillips