Sour Cream Raisin Meringue Pie |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Betty Crocker's Cookbook, 1972, 'Betty' says... A surprise pie! The rich, spicy filling is topped with a brown-sugar meringue. Ingredients:
1 (9 inch) pie crusts, baked |
1 1/2 tablespoons cornstarch |
1 cup sugar |
2 tablespoons sugar (in addition to above) |
1/4 teaspoon salt |
3/4 teaspoon nutmeg |
1 1/2 cups sour cream |
3 egg yolks, slightly beaten |
1 1/2 cups raisins |
1 tablespoon lemon juice |
3 egg whites |
1/4 teaspoon cream of tartar |
6 tablespoons brown sugar |
1/2 teaspoon vanilla |
Directions:
1. Heat oven to 400°F.
2. Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
3. BROWN-SUGAR MERINGUE RECIPE.
4. 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time-continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
5. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
6. Bake about 10 min or until lightly browned.
7. Cool away from draft.
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