Summertime is pie-time and just in time for that, the American Pie Council has provided us with piles of new home-baked-pie options by posting the winning recipes from its annual APC/Crisco National Pie Championships. A complete list of winners is available at The Pie Council. We thought it telling that many of the winning recipes derive from old-family heirlooms. This month, we’re featuring two of those: Liza Ludwig’s “Old World Sour Cream Raisin Pie”, and, Jean Sprenkle’s “Grandma’s Zesty Lemon Sponge Pie.” Liza Ludwig, of Curlew, IA, says she based her winning pie on her grandmother’s recipe, which came over with ancestors from Germany in the late 1800s and used to be made with prunes.
Makes one, 9-inch, two-crust pie
- 1 ½ cups flour
- 2 tsp sugar
- ½ tsp salt
- 2 Tbsp milk
- ½ cup ice-cold lard
- Cinnamon and sugar for garnish
Raisin Soaking Mixture Ingredients
- 2 cups good quality raisins
- 1 cup sugar
- ½ cup water
Sour Cream Mixture Ingredients
- 1 ½ cups sour cream
- ¼ cup sugar
- 2 Tbsp. Cinnamon (less if you are using Saigon Cassia Cinnamon–best quality–get it from The Spice House in Evanston, IL )
- Make crust. Separate into two balls of dough. Roll out one and place in pie pan. Set other dough in fridge.
- Plump raisins: Mix raisins with sugar and water and cook over medium heat until softened. Let cool.
- Make filling: Combine sour cream mixture . Fold together with cooled raisin mixture.
- Assemble pie: Pour raisin cream into crust-lined pie pan. Roll out top crust. Place on pie. Seal edges and flute pie. Sprinkle with cinnamon and sugar. Bake at 375 degrees for 50 to 60 minutes until crust is a light-brown color. Let cool before cutting.