Pie: Sour Cream Raisin Pie
Source of Recipe
Lynne's Country Kitchen
List of Ingredients
- 1 cup raisins
- 1 cup boiling water
- 1 cup sugar
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 1/4 cups milk
- 3 eggs, separated
- 1/2 cup commercial sour cream
- 1/4 cup butter
- 1 baked 9 inch pastry shell
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons sugar
Instructions
- Cover raisins with boiling water; let stand 5 minutes. Drain; set aside. Combine 1 cup sugar, flour, and salt in a saucepan; stir well. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat, cook 2 minutes, stirring constantly. Remove from heat.
- Beat egg yolks until thick and lemon colored. Gradually stir about 1 cup of hot milk mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring to a boil, and cook 2 minutes, stirring constantly. Remove from heat. Add raisins, sour cream and butter; stir well. Spoon into pastry shell.
- Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry.
- Bake at 350 degrees for 12 to 15 minutes or until golden.
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