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Moms-Sour-Cream-Pie-Gayle-Debruyn

Mom's Sour Cream Pie (Gayle Debruyn recipe image
This classic sour cream pie offers a warm, comforting dessert experience with a unique blend of sweet and tangy flavors. The filling combines sugar, sour cream, and spices like cinnamon, nutmeg, and cloves, creating a rich and aromatic custard-like texture. Studded with plump raisins and crunchy chopped walnuts, it provides a delightful contrast in every bite. The addition of cider vinegar balances the sweetness beautifully. Perfect for family dinners or cozy autumn evenings, this pie is simple to assemble and bakes into a golden, satisfying treat that pairs wonderfully with a dollop of whipped cream.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 174.2
Dietary: Vegetarian
Description
This classic sour cream pie offers a warm, comforting dessert experience with a unique blend of sweet and tangy flavors. The filling combines sugar, sour cream, and spices like cinnamon, nutmeg, and cloves, creating a rich and aromatic custard-like texture. Studded with plump raisins and crunchy chopped walnuts, it provides a delightful contrast in every bite. The addition of cider vinegar balances the sweetness beautifully. Perfect for family dinners or cozy autumn evenings, this pie is simple to assemble and bakes into a golden, satisfying treat that pairs wonderfully with a dollop of whipped cream.
Ingredients
  • 3/4 cup sugar
  • 1 tbsp flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1 large egg
  • 1 cup sour cream
  • 1 tbsp cider vinegar
  • 2/3 cup raisins
  • 2/3 cup chopped walnuts
  • 1 unbaked pie shell
Directions
  1. 1
    Preheat oven to 450 degrees F (230 degrees C).
  2. 2
    In a medium bowl, whisk together sugar, flour, cinnamon, nutmeg, and cloves until well combined.
  3. 3
    Beat the egg and add it to the dry ingredients, mixing until smooth.
  4. 4
    Stir in the sour cream and cider vinegar until the mixture is uniform.
  5. 5
    Fold in the raisins and chopped walnuts.
  6. 6
    Pour the filling into the unbaked pie shell.
  7. 7
    Bake at 450 degrees F (232&# 194;°C) for 10 minutes.
  8. 8
    Reduce oven temperature to 350 degrees F (175 degrees C).
  9. 9
    Continue baking for 30 minutes, or until the filling is set and the crust is golden brown.
  10. 10
    Remove from oven and let cool completely on a wire rack.
  11. 11
    Serve at room temperature, optionally topped with whipped cream.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 174.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 45.0g15%
Dietary Fiber 0.0g0%
Sugars 45.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, let the pie cool completely before slicing to allow the filling to set firmly.

If you have time, letting the mixed filling sit for about 45 minutes before pouring into the shell allows the raisins to absorb moisture and plump up.

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Keywords: sour cream pie, raisin pie, walnut pie, spiced dessert, cinnamon pie, nutmeg dessert, clove pie, rustic pie, comfort food, autumn dessert, pie filling, homemade pie, sweet pie, baked dessert
Read it online: https://www.chefs-mate.com/recipe/moms-sour-cream-pie-gayle-debruyn/