Home of Economy-Herald Pie Recipes: Jeannine Lazur’s ‘Sour Cream Raisin’ – Grand Forks Herald

Jeannine Lazur is a first class apple pie baker. The Reynolds, North Dakota, wife and her sisters have been baking and selling pies for years to raise money for charities in their hometown, earning them the nickname “The Pie Ladies.”

But because the Home of Economy-Grand Forks Herald Pie Bake-off started in August — before the local apples were ready to bake — Lazur changed from her usual treat to a less traditional but equally delicious alternative.

The result was a creation she simply called “Sour Cream Raisin Pie,” a flavorful pie topped with a fluffy meringue.

Below is Lazur’s recipe. During the holiday season, the Herald will publish the recipes of all 30 pies entered in this year’s Home of Economy-Grand Forks Herald Pie Bake-off.

Recipes will be variously published in print, e-editions and online and will be collected on the Herald’s website.

Baker: Jeannie Lazer

residence: Reynolds, North Dakota

Business Sponsor: Harry’s Steak House

Crust

2 cups of Dakota Maid flour

6 tablespoons Crisco

6 tablespoons of butter

3 tablespoons of cold water

3 tablespoons of cream

Pinch of salt

Travel directions:

Mix flour, salt, Crisco and butter together. Mix until crumbly. Add cream and water; mix until the dough holds together. Roll out on a floured board. Yield: 4 shells.

Filling

1-½ cups of sour cream

3 egg yolks (keep the whites for meringue)

1 tablespoon of Dakota Maid flour

1 cup of granulated sugar

½ tsp nutmeg

1-½ cup of raisins

Travel directions:

Mix flour, sugar and spices together in a medium saucepan. Add beaten yolks, cream and raisins. Mix and stir over medium heat. Stir often to prevent burning. When thick, let cool and pour into a baked 9-inch pie pan.

Meringue

1 tablespoon of cornstarch

2 tablespoons of cold water

½ cup of boiling water

3 egg whites

6 tablespoons of granulated sugar

1 tsp vanilla

Pinch of salt

Travel directions:

Mix cornstarch and cold water in a saucepan. Add boiling water and cook until clear and thick. Cool. Beat the egg whites foamy. Add sugar on low speed and beat until stiff. Gradually add the cornstarch mixture. Turn the beater on high and beat well. Spread over cooled pie filling. Bake at 350° for 10 minutes. Serve chilled or at room temperature.