RAISIN SOUR CREAM PIE
Flaky Pie Crust:
2 cups sifted pastry flour
3/4 cup Crisco
1 teaspoon salt
4 to 6 tablespoons ice water
Sift together flour and salt. Add half the Crisco, broken into tiny
pieces. Work the Crisco into the flour gently with your fingertips until the
mixture contains walnut sized lumps.
Sprinkle water over flour, stirring quickly until the dough just begins
to hold together. Press mixture together, place in a ziploc bag and store in
the refrigerator one to two hours to rest.
Remove from refrigerator 15 to 20 minutes before rolling out and allow to
sit at room temperature.
Roll out thinly and line two 8 inch pie pans. Using a fork, pierce the
crust in several places and bake in a 400°F oven until lightly golden but not
brown.
Filling:
2 cups sour cream
3 egg yolks
3/4 cup brown sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup raisins
1/2 cup water
In a small covered sauce pan, cook raisins with water until liquid is
absorbed (about five minutes). Allow to cool.
Combine sugar and flour. Add beaten egg yolks, sour cream, cinnamon and
vanilla.
Cook in a double boiler until mixture begins to thickened. Mix in
raisins, and divide evenly into two 8 inch prebaked pie crusts.
Spread with meringue.
Meringue:
3 egg whites
6 tablespoons sugar
Beat egg whites until stiff, but not dry, in the clean bowl of an
electric mixer, gradually adding in sugar.
Spread meringue on top of raisin filling. Sprinkle lightly with sugar.
Bake at 350°F until meringue is lightly golden (about 12 minutes).
Makes two 8 inch pies.
marilyn
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