Home of Economy-Herald pie recipes: Jeannine Lazur's 'Sour Cream Raisin'
Check out this flavorful pie topped with a fluffy meringue.
Jeannine Lazur is a top-notch baker of apple pies. The Reynolds, North Dakota, woman and her sisters have for years been baking pies and selling them to earn money for charitable causes in their hometown, earning them the nickname "The Pie Ladies.”
But because the Home of Economy-Grand Forks Herald Pie Bake-off began in August – before local apples were ready for baking – Lazur veered from her usual treat to a less traditional but equally tasty alternative.
The result was a creation she simply titled “Sour Cream Raisin Pie,” a flavorful pie topped with a fluffy meringue.
Following is Lazur’s recipe. During the holiday season, the Herald will be publishing the recipes of all 30 pies entered in this year's Home of Economy-Grand Forks Herald Pie Bake-off.
Recipes will variously publish in print, e-editions and online and will be compiled on the Herald's website.
Sour Cream Raisin Pie
Baker: Jeannine Lazur
Hometown: Reynolds, North Dakota
Business sponsor: Harry’s Steakhouse
2 cups Dakota Maid flour
6 Tbsp Crisco
6 Tbsp butter
3 Tbsp cold water
3 Tbsp cream
Pinch of salt
Blend flour, salt, Crisco and butter together. Mix until crumbly. Add cream and water; mix until dough holds together. Roll out on floured board. Yield: 4 shells.
1-½ cups sour cream
3 egg yolks (save the whites for meringue)
1 Tbsp Dakota Maid flour
1 cup Crystal sugar
½ tsp nutmeg
1-½ cups raisins
Mix flour, sugar and spice together in medium saucepan. Add beaten yolks, cream and raisins. Mix and stir over medium heat. Stir often to avoid scorching. When thick, cool and pour into baked 9-inch pie shell.
1 Tbsp cornstarch
2 Tbsp cold water
½ cup boiling water
3 egg whites
6 Tbsp Crystal sugar
1 tsp vanilla
Pinch of salt
Blend cornstarch and cold water in saucepan. Add boiling water and cook until clear and thick. Chill. Beat egg whites until foamy. On low speed, add sugar and beat until stiff. Gradually add cornstarch mixture. Turn beater on high and beat well. Spread over cooled pie filling. Bake at 350° for 10 minutes. Serve chilled or at room temperature.