Raisin Sour Cream Pie With Brown Sugar Meringue Recipes

EASY SOUR CREAM RAISIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
• Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

RAISIN SOUR CREAM PIE WITH BROWN SUGAR MERINGUE

Steps:

• Roll out pastry and place in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork. Bake at 450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate) on a wire rack. Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into baked pie shell. Meringue: Beat egg whites and cream of tartar in a 2½ quart bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate brown, about 10 minutes. Refrigerate any remaining pie immediately.

SOUR CREAM RAISIN PIE

Steps:

• Preheat your oven to 350 °F.
• Place the raisins into a glass 4 cup capacity microwave safe measuring cup. Add in enough water to cover them with an inch of water. Microwave on high, stirring every minute, until the raisins have plumped up. Drain and set the raisins to the side.
• In a large saucepan, combine the sugar, cornstarch, cinnamon, cloves, nutmeg and salt. Stir in the sour cream and cream, whisking the mixture until smooth.
• Cook the mixture, stirring constantly, over medium-high heat until thickened and bubbly. Turn down the heat to medium and cook for another 2-3 minutes, stirring continously, then remove from the heat.
• Temper the eggs by rapidly stirring a small amount of the hot filling into the beaten egg yolks. Once done, beat the egg mixture into the pot, stirring constantly.
• Place back on the burner and bring to a gentle boil, stirring constantly, and cook for 2 minutes, until nice and thickened. Remove from the heat.
• Stir in the raisins then pour into the pie shell.
• For the meringue, in a medium bowl beat the egg whites, cream of tartar and salt on medium speed until soft peaks form.
• Gradually beat in the brown sugar on high until stiff peaks form.
• Spread the meringue in an even layer over the hot filling, sealing the edge to the crust to prevent a soggy meringue later.
• Bake the pie in the preheated oven for 15 minutes or until the meringue is a deep golden brown.
• Remove and cool on a wire rack for an hour, then place into the refrigerator for 2 hours before serving.
• Slice and serve.