SOUR CREAM RAISIN PIE from "Farm Recipes and Food Secrets From the Norske Nook" by Helen Myhre and Mona Vold (Crown Publishers, 1993). St. Paul Pioneer Press
Makes 1 (10-inch) pie. 2 cups sour cream 4 egg yolks (reserve whites for meringue) 1 3/4 cups sugar 4 heaping teaspoons flour 1 1/2 cups raisins 1 10-inch baked single piecrust 12 medium egg whites 1/4 teaspoon cream of tartar, heaping 2 cups powdered sugar To make filling: In heavy medium saucepan, stir together sour cream and egg yolks. Add sugar, flour and raisins. Mix with wood spoon. Cook over medium heat for 5 minutes after full boil or until raisins are plump and filling is glossy. Cool filling slightly. Pour into cooled crust. To prepare oven: Preheat oven to 400 degrees. To make meringue: Separate whites from yolks. (Note: Always be careful not to drip any yellow into whites.) Reserve yolks for another use. In mixing bowl, add cream of tartar to egg whites. Using electric mixer on high speed, beat until stiff. Add powdered sugar. Beat until soft peaks form. To finish pie: Using rubber spatula, spread 1/4-inch layer of meringue onto pie, spreading until it meets edge of crust to keep meringue from shrinking as it stands or bakes. Repeat, spreading 1/4-inch at a time until meringue is used up. Gently swirl top to make it pretty. To bake pie: Bake for 15 to 20 minutes or until golden brown. Cool. Eat immediately or keep in cool room. Do not refrigerate unless keeping overnight. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
