County Fair Sour Cream Raisin Pie
Category: Pie:Fruit
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1 baked pie shell (9-inch size)
***Filling***
- 1 1/2 tablespoon cornstarch
- 1 cup sugar, PLUS
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 teaspoon nutmeg
- 1 1/2 cup sour cream
- 3 egg yolks
- 1 1/2 cup raisins
- 1 tablespoon lemon juice
***Brown-Sugar Meringue***
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
Combine cornstarch, sugar, salt and nutmeg in a saucepan. Blend in the sour cream, then the egg yolks, raisins, and lemon juice. Cook over medium heat, stirring constantly, until mixture is thick and comes to a boil. Boil for 1 minute, then turn into baked pie shell. Prepare meringue (see below). Preheat oven to 400 degrees F. For Meringue: Whip egg whites until frothy. Beat in cream of tartar and continue beating until peaks start to form. Beat in sugar, 1 tablespoon at a time, then beat in vanilla. Heap meringue onto pie and seal edges. Bake for 10 minutes. Let cool away from drafts.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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