Raisin sour cream pie- betty crocker

 
                   Raisin Sour Cream Pie - Betty Crocker
 
 Recipe By     : Charlotte Heath 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes And Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    9" Baked Pie Shell
    1 1/2  Tbsp.         Cornstarch
    1      Cup           Sugar -- (plus 2 Tbsp.)
      3/4  Tsp           Ground Nutmeg
      1/4  Tsp           Salt
    1 1/2  Cups          Sour Cream
    1 1/2  Cups          Raisins
    1      Tbsp.         Lemon Juice
    3                    Egg Yolks
                         -----Brown Sugar Meringue-----
    3                    Egg Whites
      1/4  Tsp           Cream Of Tartar
    6      Tbsp.         Packed Brown Sugar
      1/2  Tsp           Vanilla
 
 - follow directions for pie pastry above (*see Raisin Crisscross Pie recipe*),
 except use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp.
 Cold Water  - When shell is rolled out and placed 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.
 
 Meringe:
 Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.
 Beat in sugar, 1 Tbsp. 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.
 
 8 servings, 515 calories per serving.
 
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