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Sour Cream Raisin Pie IV
Sour Cream Raisin Pie IV
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Total Time:
Whisk vinegar into cream, cook with flavorful ingredients for rich custard. Add raisins, vanilla, chill, pour into crust, top with meringue, bake until golden.
Ingredients:
  • 1 prepared 8 inch pastry shell, baked and cooled
  • 1 cup light cream
  • 1 tablespoon cider vinegar
  • 1.5 cups raisins
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1.125 cups white sugar
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 3 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 6 tablespoons white sugar
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfectly balanced bake.
  • In a bowl, mix cream or milk with vinegar and let sit for 5 minutes. In a medium saucepan, add raisins and cover with water. Simmer over low heat for 10 minutes until plump. Remove from heat, add salt, and set aside.
  • Combine flour, cornstarch, sugar, cinnamon, and nutmeg in a large saucepan. Mix in egg yolks until blended. Add cream and vinegar mixture, stirring until smooth. Cook over medium heat, stirring constantly until boiling and thickened. Remove from heat, stir in vanilla extract and raisins, and let cool.
  • In a medium glass or metal bowl, whisk egg whites until fluffy. Slowly sprinkle in 6 tablespoons of sugar while whisking, until the whites form stiff, glossy peaks. Spread the cooled raisin mixture into the pastry shell, then evenly top with the meringue.
  • Bake until the meringue turns a beautiful golden brown, approximately 12 to 15 minutes in a preheated oven.

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