Sour Cream Raisin Pie
Source of Recipe
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2 cups sour cream
4 egg yolks
1 3/4 cups sugar
4 heaping teaspoons flour
1 1/2 cups raisins
1 baked 10-inch single-crust pie shell
meringue
Stir the sour cream and yolks in a heavy medium saucepan. Add the
sugar. Dump in the flour, then rains, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling
is glossy (about 5 minutes after a full boil, or just a little
longer, depending on your stove).
Cool the filling slightly, then pour into the cool crust. Preheat
oven to 400. Prepare meringue and spread onto pie. Put the pie
in the oven. Watch closely for 15 to 20 minutes, then take it out
when the peaks are golden brown. Let it cool. Eat immediately or
keep in a cool room. Do not refrigerate unless keeping it overnight.
Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping
teaspoon cream of tartar. Beat until stiff, using an electric
mixer on high speed. Add 2 cups powdered sugar and beat until
meringue forms soft peaks. Using a rubber spatula, spread onto
pie filling, making a good seal with the edge of the crust.
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