"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sour Cream Raisin Pie Recipe

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

Contributor:  
Contributor:  
Kim Nitchman

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 c. dairy sour cream (lite is OK)
1 c. raisins
4 egg yolks (save whites for Meringue)
c. granulated sugar
4 heaping t. APF
1 cooled baked pie shell or graham cracker crust

Meringue:
t. cream of tartar
4 T. confectioner's sugar

Directions:
Directions:
Mix granulated sugar and APF in medium saucepan. Add sour cream and yolks, blend well. Add raisins and heat, stirring until it has boiled for about 5 minutes, when the raisins are plump and filling is glossy. Cool slightly and pour into pie shell and chill. Preheat oven to 400 F. Beat egg whites with cream of tartar. At soft peak stage, add confectioner's sugar, a tablespoon at a time. Continue beating until almost stiff peaks. Immediately put on top of pie, making decorative peaks with frosting knife. Bake in preheated oven for about 5 minutes, watching closely, until delicately browned.

 

 

 

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