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Sour Cream Raisin Pie #3, w/meringue*

Source of Recipe

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Recipe Link: www.countrymom.com/sweets/raisin-pie.html

Sour Cream Raisin Pie #3, w/meringue*

3 egg yolks
1 cup sugar
1 cup sour cream
1 cup raisins
1 tablespoon flour 1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1 - 9 inch pastry shell

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°.

Meringue topping:
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup hot water3 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!