Sour Cream Raisin Pie
Created by Gerry on November 19, 2011
- Servings: 6
- Prep Time: 10m
- Cook Time: 12m
- Recipe #2789
Ingredients
- 1 prepared pie shell (baked)
- 1 cup raisins
- 1/3 cup sugar
- 2 eggs (yolks, beaten reserve whites for meringue topping)
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- Dash salt
- 1 teaspoon lemon juice
- 1 cup sour cream
- MERINGUE TOPPING
- 2 egg whites (I use 3 egg whites for my meringue)
- 5 tablesppons sugar
- 1/4 teaspoon cream of tartar (optional)
- 1/4 teaspon of salt
How to Make
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Step 1: Place raisins in cooking pot adding enough water to cover, cook over medium heat until tender. Drain
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Step 2: In large pot, mix sugar, egg yolks, flour, lemon juice, salt, cinnamon.
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Step 3: Add cooked raisins, stir in sour cream. Over med heat cook and simmer stirring constantly until thickens. Cool a little and pour into baked shell
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Step 4: MERINGUE, I use 3 egg whites for my meringue. Beat egg whites,salt and cream of tartar until soft peaks, gradually beat in sugar, continue to beat until stiff and glossy
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Step 5: Pile and spread meringue over raisin filling, sealing meringue to edges of crust to prevent weeping.
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Step 6: Bake in a preheated 350 oven 12 - 15 minutes or until delicately browned. When serving I dip the knife in hot water before each slice, makes slicing through the meringue easy and slices looking great on the plate
Nutritional Facts
- Serving Size: 1 (126.7 g)
- Calories 244.8
- Total Fat - 3.2 g
- Saturated Fat - 0.8 g
- Cholesterol - 62.9 mg
- Sodium - 4863.4 mg
- Total Carbohydrate - 51.7 g
- Dietary Fiber - 2.7 g
- Sugars - 14.9 g
- Protein - 5 g
- Calcium - 82.8 mg
- Iron - 1.6 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg