Sour Cream, Orange and Raisin Pie Recipe

Sour cream, orange and raisin pieThis is a recipe from the most recent Donna Hay Magazine (issue 38). This is not the first recipe to leap out at you, but I’m here to tell you that it’s worth it. It’s not very sweet, and the combination of ingredients is not particularly common. It’s awesomely yum.

Ingredients

1 cup plain flour (for pastry)
1/2 cup caster sugar (for pastry)
1/8 teaspoon baking powder (for pastry)
100g softened, unsalted butter (for pastry)
1 tablespoon of water (for pastry)
1/2 teaspoon vanilla extract (for pastry)
1 1/4 cups raisins (remove all stems)
2/3 cup orange juice
1 tablespoon orange rind (equivalent to 1 small orange)
2/3 cup caster sugar
1 tablespoon plain flour
2 eggs
1 cup sour cream

Method

Firstly, we need to make the pastry, so be aware you’ll need about 30-40 mins for this before the real cooking starts.

Sift flour, sugar and baking powder into a mixing bowl. Cut the butter into very small pieces and mix into the dry ingredients with your fingers using a clicking motion. Or just do it all in a food processor. It should form a bread-crumb consistency.

Add the water and vanilla extract, and mix through. It should now stick together form a smooth, dough ball.

Cover in cling-wrap, and place in the fridge for 30 minutes. Go away and make yourself a cup of coffee, or watch an episode of Scrubs.

Preheat oven to 160 degrees.

Grate the orange rind. Remove the pastry from the fridge to let it soften a little (especially if you’ve left it for more than 30 minutes like I did).

Warm raisins and orange juice together in a small saucepan over low heat for about five minutes. Raisins will soften. Then add the orange rind, caster sugar and flour. Stir to combine, and cook for another five minutes until the mixture thickens a little. Remove from stove.

Blend sour cream with the eggs in a bowl, and then stir in the orange mixture.

Roll out the pastry. Grease a 24cm shallow pie tin, and line it with the pastry. Place the pie base on a baking tray, and pout the filling mixture into the base (do not overfill).

Bake for about 40-45 minutes or until cooked through. Serves 6-8.

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