Raisin Sour Cream Pie With Brown Sugar Meringue Food

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

EASY SOUR CREAM RAISIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
• Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

SOUR CREAM RAISIN PIE WITH BROWN SUGAR MERINGUE

Steps:

• Bake pie shell. Reduce heat to 400. Mix cornstarch, sugar, salt, and nutmeg in a 2 qt. saucepan. Stir in sour cream, then the rest of the ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into pie shell. Top hot filling with meringue, sealing to edge to prevent shrinking. Bake until a delicate brown, about 10 minutes. Cool away from draft. For meringue, beat egg whites and cream of tartar until foamy. Beat in brown sugar one tablespoon at a time and continue beating until stiff and glossy. Beat in vanilla.

SOUR CREAM RAISIN PIE

Steps:

• In a small covered sauce pan, cook raisins with water until liquid is absorbed, about five minutes. Allow to cool. Combine sugar and flour.
• Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in a double boiler until mixture begins to thickened. Mix in raisins, and pour into prebaked pie crust. Spread with meringue.
• MERINGUE:
• 3 egg whites
• 4 tablespoons sugar.
• Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar. Spread meringue on top of raisin filling. Sprinkle lightly with sugar. Bake at 350°F until meringue is lightly golden (about 12 minutes). Makes two 8 inch pies. Serve at room temperature with whipped cream on top if you like.
• Or you can use this topping:.
• WHIPPED CREAM TOPPING -.
• 1 cup heavy cream.
• 1/4 cup sugar.
• 1 teaspoon vanilla.
• Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie.

SOUR CREAM RAISIN PIE WITH MERINGUE TOPPING

Steps:

• In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
• Fit prepared pastry into a 9-inch deep-dish pie plate.
• Trim dough leaving a 1/2-inch overhang, then crimp edge decoratively.
• Chill the pastry in the fridge until very firm (about 30 minutes).
• Set oven to 425°F (middle oven rack).
• Lightly prick the pastry, then line the shell with foil.
• Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
• Carefully remove the foil and weights.
• Place back in oven and bake for another 8 minutes.
• Cool shell in pan on rack.
• Reduce oven to 400°F.
• To make the filling: drain the raisins well.
• Separate the 2 eggs and place 5 whites in total into a bowl; set aside.
• In another bowl whisk together the 2 yolks and sour cream in a bowl, then whisk in 1/2 cup sugar flour, vanilla, cloves, nutmeg and salt until very well combined.
• Add in well drained raisins; mix to combine.
• Pour the filling into shell and bake in center oven for 10 minutes at 400°F.
• With pie still in the oven reduce oven again to 350°F and bake for another 30-40 minutes, or until filling is set.
• To make meringue: Remove the pie from the oven but keep the temperature at 350°F.
• In a bowl with an electric mixer beat the 5 room temperature egg whites until they JUST have soft peaks.
• Gradually add in 1/4 cup sugar and keep beating until stiff peaks form.
• Spread the meringue over warm pie, covering filling completely and making certain that the meringue touches shell all the way around (this is important!).
• Bake pie in middle oven until meringue is golden (about 10 minutes).
• Cool pie or serve at room temperature.