Sour Cream Pie Recipe form 1908

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This buttermilk pie recipe appeared in 'The Ranch’ — a bi-monthly paper circulated in Seattle, Washington — on February 1st, 1908*.


Warm spices, sour cream, and raisins make up the base of the filling, which is baked in a flaky pie crust and then topped with sweet meringue to offset those rich spices.


It’s the perfect pie for the fall season.



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INGREDIENTS


Filling:

  • 1 cup sour cream (140g)
  • ¾ cup granulated sugar (150g)
  • 2 egg yolks
  • ¾ cup raisins (105g), chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 par-baked 9-inch pie shell

Meringue:

  • 2 egg whites
  • ⅛ teaspoon cream of tartar
  • ¼ cup granulated sugar (50g)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/177°C

Filling:

  1. In a large mixing bowl, beat sour cream until smooth.
  2. Add sugar and egg yolks. And mix well.
  3. Whisk in raisins, cinnamon, nutmeg, and cloves.
  4. Pour into 9-inch par-baked pie shell.
  5. Bake in a preheated oven at 350°F/177°C for 25-35 minutes. (The outer edge of the filling will start to puff and the centre of the filling will have a slight wobble.)

Meringue:

  1. Whip 2 egg whites and cream of tartar in a clean mixing bowl. 
  2. When soft peaks are achieved, add sugar, one tablespoon at a time and continue whipping to stiff peaks.
  3. Top the pie with the meringue and return to oven at 350°F/177°C for 10-15 minutes, or until the meringue peaks are golden brown.
  4. Cool at room temperature, then chill in the refrigerator for at least 2 hours.

Cut, serve, and enjoy! :)


Notes: 

- Be sure that the whisk and bowl used to beat the egg whites are clean and dry. Any fat residue could prevent the egg whites from whipping to stiff peaks.


Original newspaper clipping from 1908:


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