Ingredients
PIE SHELL
1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening
3 tbsp cold milk
FILLING
1 each 8 unbaked pie shell above
2 each large eggs
1 cup dairy sour cream
3/4 cup sugar
1 tsp vanilla
1/4 tsp salt
1/4 tsp nutmeg
1 cup raisins
1/2 cup dairy sour cream for topping
Directions
Pie Shell: Combine flour with salt.Cut in shortening until particles
are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly
floured board or cloth to fit a 8" pie tin.Fold edge under and flute
rim.
Filling: Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg
together until well blended.Stir in raisins.Pour into pie shell.
Bake,below oven center,in moderate hot oven (375 degrees) for 40
minutes,just until set.Cool.If desired,top servings with sour cream.
Servings: 8 servings
Classic Sour Cream Raisin Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is quite feasible to trace the history of recipes back into history, certainly as far into history as early Egypt, and quite possibly further than that. Having said that, mostly, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into Roman times around 25BC a man called Apicius compiled a few scripts describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the early Romans made use of many herbs, including a few that are still present in modern kitchens for example basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including basil and rosemary. The introduction of these new foods and spices led to an outbreak in recipe publications, some of which are kept safe in private cookery archives. During the following few centuries, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes of the day. By the advent of the 1900s, recipe publications are in high demand, mostly as a result of higher levels of literacy, people having increased free time and having more money. The revolution that is television brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Classic Sour Cream Raisin Pie recipe.
