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Sour Cream & Raisin Pie with Meringue




Source of Recipe


Source: Cooking at a Glance - Pies & Pastries


List of Ingredients




For Pie:

1 cup raisins

3 egg yolks

1 1/2 cups dairy sour cream

1 cup sugar

1/2 cup milk

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Pastry for Single-Crust Pie

1 teaspoon ground cinnamon


For Meringue:

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 tablespoons sugar


Basic Pie Pastry:

Pastry for Single-Crust Pie:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening or cold butter

3-4 tablespoons water


Pastry for Double-Crust Pie:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening or cold butter

6-7 tablespoons water




FOR SINGLE CRUST: In a mixing bowl stir together flour and salt. Cut in shortening or butter till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened (you may not need all of the water). Form dough into a ball. (If desired, chill for 1-24 hours.) On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter (or as indicated in recipe). Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate (or as indicated in recipe). Or, fold pastry into quarters and place in pie plate; unfold. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold extra pastry under. Crimp edge, if desired. Bake as directed in recipe.


FOR DOUBLE CRUST: Prepare dough as directed above, except divide dough in half. Form each half into a ball. (If desired, chill for 1-24 hours.) On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter (or as indicated in recipe). Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate (or as indicated in recipe). Or, fold pastry into quarters and place in pie plate; unfold. Ease pastry into pie plate, being careful not to stretch pastry. Fill with desired filling. Trim pastry even with rim of pie plate. For top crust, roll remaining dough. Cut slits to allow steam to escape. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; crimp edge or press together with the tines of a fork. Bake as directed in recipe.


TO PREPARE PASTRY: In a food processor, place the steel blade in work bowl. Add flour, salt, and shortening or butter. Process with on/off turns till most of the mixture resembles cornmeal but a few larger pieces remain. With machine running, quickly add 3 tablespoons water for single-crust pie, or 1/4 cup cold water for double-crust pie, through the feed tube. Stop processor as soon as all water is added. Scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove from bowl and shape into 1 or 2 equal balls. (If desired, chill for 1-24 hours.) Continue as above.


For a fully baked pastry shell, prepare as above, except prick bottom and sides of crust generously with the tines of a fork. Prick where bottom and sides meet all around crust. Line pastry shell with a double thickness of foil. Bake in a preheated 450° oven for 8 minutes. Remove foil and bake for 5-6 minutes more or till golden. Cool on a rack.




Recipe



FOR PIE: In a small saucepan add enough water to raisins to cover. Bring to boiling. Remove from heat. Cover and let stand 5 minutes. Drain raisins; set aside. In a medium mixing bowl use a rotary beater or wire whisk to lightly beat egg yolks just till mixed. Stir in sour cream, sugar, milk, flour, 1 teaspoon cinnamon, the nutmeg, cloves, and raisins. Set aside. Prepare pastry as directed, except stir in 1 teaspoon cinnamon with the flour and salt. Roll out and line a 9-inch pie plate with pastry. Trim and crimp edge of pastry, or attach cutouts. Pour raisin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375° oven for 20 minutes. Remove foil and bake 20-25 minutes more, or till center appears nearly set when shaken. Remove pie and reduce oven temperature to 350°.


FOR MERINGUE: In a mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot pie filling, carefully spreading to edge of pastry to seal and prevent shrinkage. Bake in the 350° oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.