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Sour Cream Raisin Pie Recipe

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

Contributor:  
Contributor:  
From Gramma Georgia's recipe box

Category:
Category:

Ingredients:  
Ingredients:  
1 (9 inch) pie shell, baked
1 cup raisins
1 cup boiling water
1 cup sugar
cup plus 2 Tbsp. flour
⅛ tsp. salt
2 cups milk
3 egg yolks
cup sour cream
cup butter

Meringue:
3 egg whites
tsp. cream of tartar
cup plus 2 Tbsp. sugar

Directions:
Directions:
Cover raisins with boiling water; let stand 5 minutes. Drain; set aside. Combine 1 cup sugar, flour and salt in a saucepan; stir well. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat; cook 2 minutes, stirring constantly. Remove from heat. Beat egg yolks until thick and lemon colored. Gradually stir about 1 cup of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Bring to a boil, and cook 2 minutes stirring constantly. Remove from heat. Add raisins, sour cream and butter; stir well. Spoon into pastry shell.

Beat egg whites (at room temperature) and cream of tartar at high speed of electric mixer 1 minute. Add cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 for 12-15 minutes or until golden.

 

 

 

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