Sour Cream Raisin Pie
Creamy filling and plump raisins, plus a hint of orange.
- Pie Crust:
- 1 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into pieces
- 1/4 cup vegetable shortening, at room temperature, cut into pieces
- 3 to 4 tablespoon ice water
- 3/4 teaspoon cider vinegar
- 2 -- eggs
- 1 cup sugar
- 1 teaspoon grated orange rind
- 1/8 teaspoon ground nutmeg
- 2 cup sour cream
- 1 1/2 cup raisins, divided
- -- Whipped cream, optional
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- To prepare the pie crust, stir together flour and salt in a large bowl. Add cold butter pieces and work into the flour using a pastry blender or two knives. Add the shortening and work into the flour. Combine the ice water and vinegar in a small cup. Add to flour mixture about 1 tablespoon at a time while tossing with a fork. Continue mixing until the dough just gathers into a ball. Flatten into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate about 2 hours. Roll dough on a lightly floured surface into an 11-inch circle and fit it into a 9-inch pie plate (ovenproof glass preferable). Crimp edges.
- Preheat oven to 375F.
- To prepare the filling, beat eggs in a medium bowl; brush rim of pie crust with 1 teaspoon beaten egg. To remaining egg, add sugar, orange rind, nutmeg and sour cream; beat until evenly blended.
- Sprinkle 1 cup raisins over bottom of pie crust; pour sour cream mixture over top. Sprinkle remaining 1/2 cup raisins on top. Bake 30 minutes or until filling is set. The filling puffs up as it bakes and settles as it cools. Cool on a wire rack. Serve with whipped cream.