Hi! I am Deb and I blog over at Kneaded Creations. I am so glad to be able to be a guest for Katie today! Clarks Condensed is one of my favorite blogs to visit, so I jumped at the chance when Katie offered me an opportunity to fill in. Thanks Katie!
I brought over my Sour Cream Raisin Pie with Oatmeal Cookie Crust to share. The crust on this pie gives it an interesting twist on the usual. My husband is just not a pie crust lover (I know, right?) A couple of weeks ago I was trying to come up with an idea for making a crust for this pie that would be better than the traditional pastry crust. I thought of several variations or substitutions, but it had to be something that would not get soggy with the filling was poured in on top of it.
That morning, I had been making cookies, and it occured to me that an oatmeal cookie crust would do very well, and not get soggy! So I took some of the cookie dough and experimented a bit… well that cookie dough didn’t work too well, but I made another batch making a few changes, and it was awesome! Hubster and I each had a slice, and then he decided he had to share it with his friends at work. I guess they must have enjoyed it, because the dish was practically licked clean when he brought it home! Try making this flavorful pie and let me know how you like it
- Oatmeal cookie Crust
- 1 C. Butter or margarine
- 1 C Brown sugar
- 1 C. Granulated sugar
- 2 Well Beaten Eggs
- 1 Tsp Vanilla
- 2 ½ C. All purpose floour
- 1 Tsp Salt
- 1 Tsp Soda
- 1 ½ Quick Cooking Oats
- Sour Cream Raisin Filling:
- 1 C. Raisins
- 3 Eggs
- 1 C. Sugar
- 1/8 tsp salt
- 6 Tbsp all purpose flour
- 2 ½ C. Milk
- ½ C. Dairy Sour Cream
- ¼ C. softened butter
- 1 9- inch baked pie shell the oatmeal cookie crust
- Oatmeal Cookie Crust
- Cream shortening and sugars together, then add vanilla and eggs. Beat well. Sift in dry ingredients, and then add to creamed mixture. Add oats. Mix well then shape into a roll and refrigerate for at least an hour. Then using about half the dough, press it into the bottom and sides of a pie plate. Keep in the refrigerator until ready to bake. Bake in 350* oven for 12-15 minutes until brown and done.
- Sour Cream Raising Filling
- Cover raisins with 1 C. Boiling water, and allow to stand for 5 minutes to plump. Drain.
- Separate egg yolks from the whites, and set whites aside for meringue.
- For the filling, combine the sugar, flour and salt in a sauce pan.
- Gradually stir in milk. Cook and stir u ntil thickened and bubbly.
- Reduce heat, and cook two more minutes. Remove from heat.
- Beat egg yolks slightly. Gradually stir in about 1 cup of the hot mixture into the egg yolks, return mixture to saucepan.
- Bring mixture again to gentle boil, and cook and stir two additional minutes
- Remove from heat, add sour cream, butter and drained raisins. Stir until JUST mixed- don’t over mix. Pour hot filling into baked Oatmeal Cookie Shell.
- Make Meringue
- Using the 3 reserved egg whites, beat in ½ C Sugar and 1/8 Tsp Cream of Tartar with electric hand mixer until stiff peaks form.
- Spread meringue over filling and seal to edge. Bake at 350* for 12-15 minutes until meringue is golden. Cool and cover. Refrigerate to store.