Sour Cream and Raisin Pie

Name: Sour Cream and Raisin Pie
Yield: makes one 9-inch pie
Ingredients: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked; 3/4 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 eggs, beaten; 1 1/2 cups sour cream; 1 tablespoon lemon juice; 1/2 teaspoon baking soda; 1 1/4 cups raisins; 1/8 cup sweetened flaked coconut, for sprinkling

January 24, 2012

Mrs. Rowe attributed this recipe to her friend Mrs. John Martin, a Mennonite from Harrisonburg. The custard is slightly grainy, which is normal for this old-fashioned pie, and its pleasant, refreshing flavor is unusual to the modern palate. For plumper raisins, bring them to a boil in a small amount of water, then lower the heat and simmer for 20 minutes. Drain the raisins thoroughly before proceeding with the recipe.

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