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Home of Economy-Herald pie recipes: Jeannine Lazur's 'Sour Cream Raisin'

Check out this flavorful pie topped with a fluffy meringue.

Sour Cream Raisin Pie by Jeannine Lazur.jpg
Sour Cream Raisin Pie by Jeannine Lazur.
Grand Forks Herald
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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.”

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Jeannine Lazur, of Reynolds, North Dakota.
Eric Hylden/Grand Forks Herald

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.

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Sour Cream Raisin Pie

Baker: Jeannine Lazur

Hometown: Reynolds, North Dakota

Business sponsor: Harry’s Steakhouse

Crust

2 cups Dakota Maid flour

6 Tbsp Crisco

6 Tbsp butter

3 Tbsp cold water

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3 Tbsp cream

Pinch of salt

Directions:

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.

Filling

1-½ cups sour cream

3 egg yolks (save the whites for meringue)

1 Tbsp Dakota Maid flour

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1 cup Crystal sugar

½ tsp nutmeg

1-½ cups raisins

Directions:

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.

Meringue

1 Tbsp cornstarch

2 Tbsp cold water

½ cup boiling water

3 egg whites

6 Tbsp Crystal sugar

1 tsp vanilla

Pinch of salt

Directions:

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.

More pies
Here is Olson’s recipe for “Strata Pie.” During the holiday season, the Herald published the recipes of all 30 pies entered in this year's Home of Economy-Grand Forks Herald Pie Bake-off.

Related Topics: GFH PIES
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