Sour Cream Raisin Pie
February 11th, 2009The Ford Treasury of Favorite Recipes from Famous Eating Places
1955
I should just give up the whole pie thing. The problem is I don’t get it. The recipe says “stir until thick” and I do just that but it still comes out like soup. You will recall both the chiffon chocolate pie and the maple syrup pie ended poorly and now we can add Sour Cream Raisin to the list. Of course, all of these pies tasted delicious, they just looked dreadful.
This recipe is credited to The Hawthorne Room of Indianapolis, Indiana and really seemed easy enough even for a pie-failure like me. Combine 1 cup brown sugar, 2 Tbl flour, 1/2 tsp nutmeg, 1/2 tsp cinnamon and 1/4 tsp salt in the top of a double boiler and stir until thick (argh). Then beat 2 egg yolks, temper them with some brown sugar mix, and add them to the pot. Cook for 5 more minutes and add 1 cup of raisins (I soaked mine to plump them). After the mixture cools you pour it into a baked pie shell, cover it with meringue made with 2 egg whites and 6 Tbl sugar and brown it in a hot oven. I’m even getting good at the meringue part! Look! I made peaks!
First cut, no problem:
Slice, yum:
15 minutes later, pie swamp:
Of course I would like to blame the the editors, recipe testers, stove, or ingredients but clearly I have some pie issues I need to work out with a pie therapist.
February 12th, 2009 at 7:46 am
Nothing can be as bad as those Pumpkin donuts a made a couple of years ago for Thanksgiving. Remember? Horrible!
February 13th, 2009 at 12:45 pm
I had the same thing happen to me recently when I followed a really old recipe (I think it was from 1920 or so). I did everything it said but just ended up looking like slightly thick chocolate milk. I had to throw it out. I think that modern ingredients are just different. Oh well - it still looks fabulous!