Kalona Sour Cream Raisin Pie
A creamy, tangy custard pie studded with plump raisins and topped with meringue, a longtime favorite in Iowa's Amish and Mennonite communities.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 400 kcal
Equipment
- •Saucepan
- •9-inch pie pan
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 19
- carbs
- 52
- protein
- 6
- calories
- 400
Instructions
- 1
Put the raisins in a small saucepan with enough water to cover them. Simmer until plump, about 10 minutes, then drain.
- 2
Whisk the sugar, flour, cinnamon, and salt together in a saucepan.
- 3
Add the sour cream and egg yolks. Whisk everything until completely smooth.
- 4
Cook over medium heat on the stovetop, stirring constantly. Cook until it thickens into a custard, about 8 to 10 minutes.
- 5
Stir in the drained raisins. Take the saucepan off the heat.
- 6
Pour the filling into the pre-baked pie crust. Smooth out the top.
- 7
Beat the egg whites and cream of tartar until foamy. Slowly add sugar and beat until stiff, shiny peaks form.
- 8
Spread the meringue over the hot filling. Make sure to seal it all the way to the crust edges.
- 9
Bake at 350°F for 12 to 15 minutes. It is ready when the meringue turns golden brown.
- 10
Let the pie cool completely before you slice it.
Chef's tips
Spread the meringue while the filling is still hot so it sticks to the crust and will not weep. Cook over medium heat so you do not scramble the egg yolks.
Storage
Refrigerate covered for up to 3 days.
Reheating
Best served chilled or at room temperature; not reheated.
Common mistakes to avoid
- •Spreading meringue over a cool filling, which makes it shrink or slide off.
- •Not cooking the custard long enough, which leaves the pie filling runny.
Serving suggestions
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