Nebraska sage honey sour cream pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Inch piecrust, baked |
| Sage honey (or any other type of honey) | ||
| 2 | tablespoons | All purpose flour |
| 1 | teaspoon | Ground cinnamon |
| 3 | eaches | Egg yolks, well beaten |
| 1 | cup | Dairy sour cream |
| 1 | cup | Chopped pitted dates or raisins |
| 3 | eaches | Egg whites |
| 3 | tablespoons | Honey |
Directions
Bake and cool piecrust shell. MIx ⅓ cup honey with flour and cinnamon. Stir mixture into egg yolks. beat in sour cream and chopped dates. cook mixture over low heat, stirring constantly, until smooth and thick. Cool and pour mixture into baked pie shell. Beat egg whites until stiff. Gradually beat in 3 tbsp honey until stiff and glossy. Spread meringue on top of filling in pie, making sugar the meringue is attached to the pie crust edge. Bake in preheated slow oven (300F) for 10-15 minutes, or until top is lightly browned.
Makes 6-8 servings. Origin: Women's Day Encyclopedia of Cookery, Vol 1, Nebraska Section. Shared by: Sharon Stevens, Feb/94 Submitted By SHARON STEVENS On 10-02-94
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