When Rick asked me what we needed to take to Nichole’s for Thanksgiving dinner, I told him Green Bean Casserole and pie. I suggested a pumpkin pie at which time he said “How about my favorite, Raisin Pie.”
OK, let me step back here for a moment. Rick & I have been married 21 years and have spent countless holidays with his family members. At all of those occasions, there has been “Raisin Pie.”
Now did you even think that I would give this pie any notice? Nope, I just passed it by, heading straight for something I knew, like pumpkin.
Now you can imagine that after all of these years, I finally find out that this is his favorite pie. Why wasn’t I told this before? It should be mandatory that every wife should know her husband’s favorite pie before they are married (yes Georgia, I never asked… smarty pants).
So with my head hung in shame, I sent an email to my dear MIL asking for the recipe. I was going to redeem myself.
And when I received the recipe back from her, I looked at it and went “Really? That’s it??” I was expecting some fancy schmancy 41-ingredient-36 -hour-prep-time recipe. I should have known better.
Because this recipe is so simple (Betty Crocker I ain’t) I’m going to share it with you!
Ready? Here we go!
Grandma Fellings’ Sour Cream Raisin Pie
Our cast of characters are:
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup raisins
- 1/2 tsp.cinnamon
- 1/2 tsp.cloves
- 1/2 tsp.nutmeg
- 3 egg yolks
- 1/2 cup chopped walnuts
Mix all together really well pour into a 8 or 9 inch unbaked pie shell. Bake at 325 degrees for one or more hours until a knife inserted into the center of the pie comes out clean.
Just for the fun of it, let’s make this a little more exciting and add some step-by-step instructions and pictures, shall we (because otherwise this will be a really boring post).
Like the directions say, throw it all in a bowl (not in the instructions, but though I’d add for those that are baking illiterate)
And mix together.
Ummm… not very appetizing, eh? But let’s not judge yet, OK?
Pour into pie shell… check
Bake (sorry, no exciting picture of me throwing it into the oven) at 325 for 1+ hours.
Here is where I diverted a little. Since I used my convection oven, the pie was done in roughly 45 minutes. I noticed that the middle was still slightly “jiggly” so I didn’t put the knife in it, but the outside of the pie was in risk of being over cooked and I knew that it would continue to cook after I pulled it out, so I stopped cooking it at that point and prayed to the baking gods that it would turn out OK.
And they answered with a resounding “yes!”
Rick was so happy that I made this that he dug right in that night and had 2 slices. (I consider myself lucky to be able to even show you one slice!)
Actually, I think I’ll have some Cool Whip on mine. I’m all about the fancy stuff, ya know.
Now, if you are not a raisin lover, have no fret because SIL Roxy says that you can leave the raisins out (as she does sometimes).
Beware: this is a very sugary-sweet pie. Not that that is a bad thing, just thought I would throw it out there.
Try it out and let me know what you think!