Grandma's Sour Cream Raisin Pie |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. Ingredients:
1 cup raisins |
2/3 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon salt |
1/8 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1 cup (8 ounces) sour cream |
1/2 cup milk |
3 egg yolks |
1/2 cup chopped nuts, optional |
1 pie shell (9 inches), baked |
meringue: |
3 egg whites |
1/4 teaspoon salt |
5 tablespoons sugar |
Directions:
1. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside.
2. In a large saucepan, the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.
3. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell.
4. For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
5. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 8 servings.
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