California Raisin and Sour Cream Dream Pie

By Karen Hall, First Place Amateur Division California Raisin Category, 2008 APC Crisco® National Pie Championships
A prize winner -- well worth the extra effort to stuff the crust. Fabulous taste!




    • 2 cups unbleached flour
    • 1 teaspoon sea salt
    • 3/4 cup cold butter flavor all-vegetable shortening*
    • 1 egg yolk, beaten
    • 4-8 tablespoons ice water
    • 1 tablespoon rice vinegar

    Maple Filling

    • 1 cup California raisins
    • 1/2 cup hot water
    • 2 teaspoons cornstarch
    • 2 tablespoons cold water
    • 2 tablespoons butter
    • 1/2 cup pure maple syrup
    • 1/2 teaspoon ground cinnamon
    • 1/4 cup chopped walnuts

    Sour Cream Filling

    • 1 cup California raisins
    • 1/2 cup hot water
    • 1/3 cup sugar
    • 1 teaspoon cinnamon extract
    • 2 tablespoons cornstarch
    • 1/2 cup half and half
    • 1/2 cup sour cream
    • 3 egg yolks, beaten
    • 1 teaspoon vanilla
    • 2 tablespoons butter


    • 4 egg whites, at room temperature
    • 3 tablespoons sugar
    • 1/4 teaspoon cream of tartar
    • 1/2 teaspoon vanilla



    In a large bowl, combine flour and salt. With a pastry blender, cut in shortening until mixture resembles coarse crumbs; set aside. In a small bowl, beat egg, 4 tablespoons water and vinegar together; add to flour mixture and stir with a fork, adding more water, 1 tablespoon at a time, just until dough comes together. Do not over mix. Divide into 2 balls, so that one is twice as large as the other; wrap separately in plastic wrap and refrigerate for at least 30 minutes or overnight.

    Raisin Maple Filling

    Combine raisins and hot water in a small bowl; set aside to plump. Measure cornstarch into a small bowl and mix together with 2 tablespoons cold water. Melt butter in a small saucepan; stir in maple syrup, cinnamon, and cornstarch mixture. Cook over medium heat 3 to 4 minutes until thickened. Drain raisins and stir into hot mixture along with walnuts; cook for 1 to 2 minutes more; set aside.

    To Assemble Stuffed Crust

    Preheat oven to 425°F. Roll out large ball of dough between two sheets of wax paper to make a 12-inch round. Fit into a 9-inch deep-dish pie plate. Flute edges and trim excess. Roll out second ball of dough and cut an 8-inch round. Spread Raisin Maple Filling into bottom of pastry-lined pan. Arrange 8-inch pastry round on top; gently pat together. Protect fluted edge with foil and bake at 425°F for 12 to 15 minutes or until golden brown. Set aside.

    Sour Cream Raisin Filling

    Meanwhile for filling, combine raisins and hot water in a small bowl; set aside to plump. In a medium saucepan, combine sugar, cinnamon extract and cornstarch. Stir in half-and-half; cook over medium heat for 5 to 6 minutes until thickened. Remove from heat and stir in sour cream. Gradually stir a small amount of hot mixture into egg yolks. Then, combine with remaining mixture in saucepan; heat through over low heat. Stir in vanilla and butter until butter is melted. Drain raisins and stir into filling. Remove from heat. Spoon filling into baked stuffed crust; set aside.


    In a large bowl, beat egg whites until frothy. While beating constantly, gradually add sugar, one tablespoon at a time. Sprinkle in cream of tartar and add vanilla, continue beating until stiff peaks form. Spoon meringue onto hot pie filling. Bake at 375°F for 8 to 10 minutes or until golden brown. Cool and store in refrigerator.

    Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.

    Nutrition Facts Per Serving

    Calories 680 (45% from fat); Total Fat 35g (sat 12g, mono 12g, poly 7g, trans 2.5g ); Cholesterol 135mg; Protein 10g; Carbohydrate 85g; (Dietary Fiber 3g; Sugars 52g; ); Iron 3mg; Sodium 370mg; Calcium 88mg; Potassium 440mg

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