Willard Sour Cream Raisin Pie


9” baked pie shell
1 Tbs. plus 1 ½ tsp. cornstarch
1 cup plus 2 Tbs. sugar
¼ tsp. salt
½ - ¾ tsp. ground nutmeg
1 ½ cups dairy sour cream
3 egg yolks
1 ½ cups raisins
1 Tbs. lemon juice

For the Brown Sugar Meringue:
3 egg whites
¼ tsp. cream of tartar
6 Tbs. packed brown sugar
½ tsp. vanilla extract
Beat egg whites and cream of tartar until foamy; beat in sugar, 1 Tbs. at a time; continue beating until stiff and glossy. Do not underbeat! Beat in vanilla and spread over pie filling. Bake as directed above.


Mix cornstarch, sugar, salt and nutmeg in a 2 quart saucepan. Stir in sour cream; add egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute; pour into pie shell and let filling cool slightly. Spoon meringue over pie filling, spreading to edge of crust to seal; bake in preheated 450 degree oven for 8-10 minutes, watching carefully, just until meringue is nicely browned. Cool away from draft.
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