Sour cream raisin pie ii
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raisins |
| 1 | cup | Sour cream |
| ¼ | cup | Raisin juice |
| ½ | cup | Sugar |
| 1 | dash | Salt |
| 2 | tablespoons | Cornstarch |
| 2 | eaches | Egg yolks,beaten |
| 1 | each | Baked pie crust |
| 2 | eaches | Egg whites |
| ¼ | teaspoon | Cream of tartar |
| 4 | tablespoons | Sugar |
| ½ | teaspoon | Anilla |
Directions
FILLING
MERINGUE
FILLING: Cook raisins in a bit of water.Reserve ¼ cup juice.Mix remaining ingredients,except crust.Cook until thick.(It scorches easily;watch carefully and stir constantly.)When mixture is thick,remove from heat and add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread over pie and put in oven just long enough to slightly brown meringue.
MERINGUE: Mix 2 egg whites,¼ tsp. cream of tarter and 4 tbsp.
sugar; beat until stiff peaks form. Add ½ tsp. vanilla.Spread on top raisin filling and brown slightly in oven.
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