Sour Cream/Raisin Pie (GRANDMA ETHEL PRICE)

Sour Cream/Raisin Pie  (GRANDMA ETHEL PRICE)
Sour Cream/Raisin Pie  (GRANDMA ETHEL PRICE)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups dairy sour cream

  • 1

    teaspoon cinnamon

  • 1

    teaspoon cloves

  • 2

    teaspoons white vinegar

  • 1 1/2

    cups sugar

  • 3

    tablespoons all-purpose flour/or cornstarch

  • 3

    egg yolks

  • 2

    cup raisins - cooked in boiling water until plump (drained)

  • 3

    egg whites

  • 1/2

    teaspoon cream of tartar

  • 3/4

    cup sugar

  • 1

    baked 9-inch pie shell

Directions

1. In a heavy medium saucepan stir together the sour cream, 1-1/2 cups sugar, flour, egg yolks, and raisins, and spices. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm. 2. For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff glossy peaks (tips stand straight). 3. Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350° oven for 15 minutes. Remove and cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving; cover for longer storage

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