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Sour
Cream Raisin Pie
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3
egg yolks
1 cup sugar
1 cup sour cream
1 cup raisins
1 tablespoon flour
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1/4
teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1
- 9 inch pastry shell
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1. In a medium saucepan add raisins
to boiling water. Boil for 10 minutes. Drain. (this will make
the raisins plump and soft)
2. Separate eggs and save
the whites for Meringue topping. Beat eggs in medium bowl.
Add sugar and mix well.
3. Whip sour cream and fold
into egg mixture.
4. Add raisins, nutmeg, salt
and lemon juice. Stir well.
5. Cook raisin pie filling in
a double boiler until mixture thickens. Stir frequently.
6. Let pie filling cool and then
pour into pie shell. Set aside.
7. Preheat oven to 400°.
8. Make
Meringue topping:
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup hot water |
3 egg whites
1/3 cup sugar
Pinch salt
1 teaspoon vanilla |
1. Mix cornstarch and cold water
in saucepan.
2. Add 1/2 cup hot water and bring to a boil - stirring constantly.
Stir and cook until mixture thickens. Remove from heat and
allow to cool down.
3. In a medium bowl beat egg
whites until foamy.
4. Add sugar and stir well.
5. Add salt and vanilla.
6. Slowly mix in cooled cornstarch mixture.
7. Use an electric mixer on high speed to beat until soft
peaks form.
8. Spread meringue onto cooled pie. Take care to spread completely
to the sides so meringue topping does not shrink from edges.
9. Bake at 400 degrees for about 15
minutes. Watch closely and remove when peaks of topping are
golden brown.
Cool and serve!
* Grandma always said that meringue
toppings were finicky and they did not make well on damp or
rainy days. So try this recipe for Raisin Pie on a sunny day.
It is very easy to make and your family
will love it!
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