Sour Cream Pie

By Hklbrries

According to Pat Pfeiffer, "In the 1920's in northwest South Dakota, my mother-in-law's recipe for Sour Cream Pie was not only tummy tempting, but durable. It is a custard made with real cream, eggs, sugar, raisins and spices. She would make two on a Saturday afternoon, pack them in her saddlebag and ride horseback five miles to a dance. The pies travelled beautifully, arriving at the table firm and mouth-watering.

When our children were growing up, I made these pies and carried them in the trunk of the car on picnics. They are indestructible - except by children.

Real cow cream is best. Let it sour. But you can substitute commercial sour cream."

Pat Pfeiffer

Ingredients

• Pie Crust:
• 3 eggs
• 1 cup sugar
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/4 tsp nutmeg
• 2 cups sour cream
• 1/4 to 1/2 cup raisins
• 2/3 cup plus 2 additional tbsp shortening
• 2 cups flour
• 1/2 tsp salt
• Water

Details

Servings 1

Preparation

Step 1

Beat eggs until frothy. Add sugar, cinnamon, cloves and nutmeg. Stir in sour cream and raisins. Pour into single pastry shell.

Bake at 350 F for 35 minutes to 1 hour or until a silver knife inserted in the center comes out clean.

Let cool before cutting, if you can wait that long.

Pie Crust: Cut shortening into flour and salt with pie blender or two knives. Add just enough water to mix. Roll out to form pie shell.