Sour Cream Raisin Pie

Raisin Pie | A Mother's Day Dessert

Описание:

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SOUR CREAM RAISIN PIE

- 1 1/2 cups sugar
- 16 ounces sour cream
- 3 tablespoons flour
- 3/4 cup raisins
- 1/4 cup golden raisins
- 1/4 cup dark rum
- 3 egg yolks

In a heavy bottomed pan, mix together sugar, sour cream, flour, raisins and rum. Place over medium heat and mix continually for 6-10 minutes until thickened.

Off heat, add three beaten egg yolks slowly to hot mixture, stirring briskly so they do not cook. Place back on heat and cook for another 3-5 minutes until the consistency of a thick pudding.

Once at desired consistency, let cool for 10-20 minutes. Then pour into a baked and cooled pie shell (see our best pie crust recipe: http://bit.ly/1k9BdTK).

Let cool in refridgerator before adding the meringue topping.

MERINGUE TOPPING

- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar

Using a stand or handheld electric mixer, mix egg whites until they are broken up and foamy. Add cream of tartar and continue mixing until soft peaks form.

With mixer running, slowly add sugar, one tablespoon at a time and mix until firm peaks form (peaks that stand on their own).

Spoon meringue over chilled pie creating peaks and valleys (all for a beautiful presentation!) and place in a preheated 350-400 degree oven (depending how close you watch it) for 5-15 minutes.

Serve immediately or keep in refrigerator until you are ready to serve.

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You'll Need:

2c Sour Cream

4 Egg Yolks

1 3/4c Sugar

4tsp Flour(heaping)

1 1/2c Raisins


1 baked 10-inch single-crust pie shell
Meringue

Yields 1 (10-inch) pie


Procedures : Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour, then rains, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil, or just a little longer,
depending on your burner).


Cool the filling slightly, then pour into the cool crust. Preheatoven to 400. Prepare meringue and spread onto pie. Put the pie in the
oven. Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a
cool room. Do not refrigerate unless keeping it overnight."


Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon cream of tartar. Beat until stiff, using an electric mixer on high
speed. Add 2 cups powdered sugar and beat until meringue forms soft peaks. Using a "licker" (a rubber spatula), spread onto pie filling,
making a good seal with the edge of the crust. The person who does this recipe says that large eggs don't do well with this - she uses
small eggs...


I hope this is the recipe that the person on rec.food.cooking was looking for. I c an't say how this recipe works - as I haven't used
it - however, this recipes is from the cookbook written by Helen Myhre who owns the Norske Nook in Osseo, Wisconsin... Apparently this cafe
came into national recognition a while back - Willard Scott ate there as well as Charles Kuralt... She claims that her recipes are just
plain farm cooking.