"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sour Cream Raisin Pie Recipe

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This recipe for Sour Cream Raisin Pie, by , is from The Brazil Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Watson
Added: Monday, January 15, 2007


1 cup sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
3 large eggs (separated)
1 1/2 cups commercial sour cream
1/2 cup raisins (soaked in boiling water and drained)
1 baked 8-inch pie shell

In a heavy saucepan stir together 2/3 cup of the sugar, the
cornstarch, and salt. Beat egg yolks slightly: stir into sugar
mixture with the sour cream. Cook & stir CONSTANTLY over
very low heat until thickened. stir in raisins; cool.

Pour into baked pie shell. Beat egg whites until frothy; slowly
beat in the remaining 1/3 cup sugar, a tablespoon at a time;
continue to beat, increasing speed, until straight stiff peaks
form. Spread meringue over filling so it touches sides of the
shell, use back of spoon to swirl meringue.

Bake in a moderate (350 degrees) oven for 12 to 15 minutes
until meringue tips are lightly browned. Cool a room
temperature and serve as soon as possible.

Personal Notes:
Personal Notes:
This is "Doc's) favorite pie. It is so good.




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