Sour Cream Raisin Pie

By RogRot

Ingredients

• Brown Sugar Meringue:
• 1 1/2 T. cornstarch
• 1 c. plus 2 T. sugar
• 1/4 tsp. salt
• 3/4 tsp. nutmeg
• 1 1/2 c. sour cream
• 3 egg yolks, slightly beaten
• 1 1/2 c. raisins
• 1 T. lemon juice
• 3 egg whites;
• 1/4 tsp. cream of tartar
• 6 T. sugar
• 3/4 tsp vanilla

Preparation

Step 1

9” baked pie shell. Heat oven to 400°. Blend cornstarch, sugar, salt, & nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, & lemon juice. Cook over medium heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 min. Immediately pour into baked pie shell.
Meringue: Beat egg whites & cream of tartar until foamy. Beat in sugar, 1 T. at a time; continue beating until stiff & glossy. Do not underbeat! Beat in vanilla. Heap meringue onto hot pie filling, sealing to edges. Bake 10 min. until lightly brown. Cool away from draft