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Recipe Sour Cream Raisin Pie IV (Pie)
Home Cooking Recipes
Required Ingredients:
- 1 prepared 8 inch pastry shell, baked and cooled
- 1 cup light cream
- 1 tablespoon cider vinegar
- 1 1/2 cups raisins
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 1/8 cups white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 3 egg whites
- 6 tablespoons white sugar
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream or milk with vinegar and set aside 5 minutes.
- Place raisins in a medium saucepan.
- Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump.
- Remove from heat, stir in salt, and set aside.
- In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg.
- Add egg yolks and blend thoroughly.
- Mix in cream and vinegar mixture and stir until mixture is smooth.
- Cook over medium heat, stirring constantly, until mixture boils and thickens.
- Remove from heat.
- Stir in vanilla extract and raisins, then set aside to cool.
- In a medium glass or metal bowl, beat egg whites until foamy.
- Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy.
- Pour cooled raisin mixture into pastry shell.
- Top with an even layer of meringue.
- Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.
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