The running joke in my family is how do you know when sour cream goes sour? I don’t want to be the one that tastes it when it truly is sour.
Another unique old pie. I am thinking that this will taste something like a custard pie with raisins in it. But I also think you could omit the raisins and put in dried blueberries, cranberries, cherries or strawberries. It sounds very good. And being a good Western New York girl, I wouldn’t use anything other than Bison sour cream. To lighten the recipe up, consider using a light or fat-free sour cream.
1 cup sour cream
1 cup chopped raisins
¾ cup sugar
1 teaspoon level cinnamon
½ teaspoon ground cloves
Bake in two crusts. I would try for a 350-375F oven for 35-45 minutes to start. One of the fun parts of these old recipes is knowing that women automatically knew at what temperature and how long to bake things. And then add in the fact that they were doing it in a wood oven, well… they were pretty smart back then.