Lorraine'S Mock Sour Cream Pie
A comforting, fruity custard pie with tender raisins, nutmeg, and a tangy vinegar touch, topped with fluffy meringue—perfect for small gatherings or family desserts.
Ingredients
Instructions
- Cook the raisins in water until tender and dry.
- Add milk, sugar, flour, and salt; cook until thick.
- Stir in nutmeg and slightly beaten egg yolks.
- Remove from heat and add vinegar.
- Pour into pie crusts and top with meringue.
- Bake until meringue is golden.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of 2% or skim. If you prefer a sweeter pie, you can increase the sugar to 1 1/4 cups. Ensure the raisins are well-cooked and tender; this enhances the overall flavor. To add a twist, you might incorporate a teaspoon of vanilla extract along with the nutmeg for added depth. This pie pairs beautifully with Hilda'S Biscuits(Baking Powder) for a delightful brunch.
Serving Suggestions
Serve this delightful pie chilled, with a dollop of whipped cream on top for added richness. It pairs well with a side of fresh fruit or a light salad to balance the sweetness. For a perfect brunch spread, consider serving it alongside Grandma'S Nut Crescents(A Special Family Recipe) to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. Avoid microwaving for best texture; the meringue may not retain its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Lorraine'S Mock Sour Cream Pie contains roughly 4142 calories, with 112g protein, 314g carbohydrates, and 280g fat. It is an excellent source of dietary fiber (306% of the Daily Value), protein (225% of the Daily Value), and iron (217% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of dried fruit instead of raisins?
Yes, you can substitute raisins with dried cherries or cranberries for a different flavor profile. Just ensure they are chopped smaller if they are larger than raisins, and adjust the cooking time slightly if necessary to achieve tenderness.
What type of pie crust works best for this recipe?
A pre-baked standard pie crust works wonderfully for this mock sour cream pie. You can opt for a homemade flaky crust or a store-bought one for convenience. A graham cracker crust can also add a nice texture contrast.
How can I prevent the meringue from weeping?
To prevent weeping, ensure the meringue is spread all the way to the edges of the pie crust, sealing it off from the filling. Also, bake the pie until the meringue is just golden and allow it to cool gradually to room temperature before refrigerating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).