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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I taught myself to cook early on in our marriage. Since I got home from work first, I took it upon myself to start supper. This pie is a treat for both the eyes and stomach.John Brink, Harrison, South Dakota Ingredients:
1 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup (8 ounces) sour cream |
3 eggs, separated |
1/2 teaspoon each ground nutmeg, cinnamon and allspice |
1/4 teaspoon salt |
1 cup chopped raisins |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
1 pastry shell (9 inches), baked |
Directions:
1. In a heavy saucepan, combine brown sugar and flour. Stir in sour cream, egg yolks, spices and salt until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in raisins; cover and set aside.
2. In a bowl, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 3 minutes. Pour hot raisin filling to pastry shell. Spread meringue evenly over filling; seal edges to crust.
3. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving. Yield: 6-87 servings.
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