Tasty raisin pie: a no-bake treat


September 20, 2006|By Julie Rothman | Julie Rothman,Special to the Sun

Leslie Jarzombek and her mother from Santa Rosa, Calif., were looking for a recipe for a sour-cream-raisin pie like the one they had at a small restaurant in southwest Idaho.

The sour-cream part was rich and creamy with dark raisins throughout the filling. They thought that the pie was not baked.

Ann Alien of Columbus, Miss., sent in a recipe for a no-bake raisin-sour cream pie. In Alien's recipe the filling is prepared in a double boiler and poured into a prebaked pie shell, then chilled and topped with sour cream, graham-cracker crumbs and lemon rind.

I tested this recipe using a store-bought frozen pie shell and it was delicious. The pie was rich and creamy with just the right balance of tart and sweet.

Sour-Cream-Raisin Pie

Serves 6 to 8

one 9-inch baked pie shell

3/4 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 eggs, beaten

2 cups sour cream (divided use)

1 cup raisins

grated rind of 1 lemon (divided use)

juice of 1 lemon

1 cup chopped nuts

1 tablespoon graham-cracker crumbs

Mix together sugar, cornstarch and salt. Add eggs, 1 1/2 cups sour cream, raisins, grated rind from 1 lemon (reserve about a teaspoon for garnish) and lemon juice. Cook and stir in pot over hot water until thick, about 20 to 30 minutes. Stir in nuts. Pour into pie shell. Refrigerate several hours. Top with remaining 1/2 cup sour cream. Sprinkle with graham-cracker crumbs and lemon rind.

Per serving (based on 8 servings): 503 calories, 9 grams protein, 30 grams fat, 10 grams saturated fat, 53 grams carbohydrate, 2 grams fiber, 78 milligrams cholesterol, 249 milligrams sodium


Ann Alien, who kindly sent in the above recipe for the Sour-Cream-Raisin Pie, has a request of her own. She would like to have a recipe for a fig-walnut pie like the one she once had at a restaurant in Harrisburg, Pa.

Charlmagne Garrett of Baltimore is looking for a recipe for what her mother called Swedish meatballs, but instead of the traditional creamy white sauce, the meatballs were served in a slightly spicy red sauce that had diced tomatoes, onions and perhaps other vegetables and herbs.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.