Sour Cream/Raisin Pie (GRANDMA ETHEL PRICE)

By LADONMANK

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
• 1 cup raisins
• 3 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1 baked 9-inch pie shell

Preparation

Step 1

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