Raisin Sour Cream Pie
  • 1 cup raisins
  • ½ cup water
  • 2 cups sour cream
  • 3 eggs yolks beaten
  • ¾ cup granulated sugar
  • 3 Tablespoons flour
  • 1 teaspoon vanilla
  • 3 egg whites
  • 6 Tablespoons granulated sugar
  1. In a small covered sauce pan, cook the raisins with the ½ cup water until boiling, and the liquid is absorbed. Set aside.
  2. Combine sugar and flour in a heavy bottomed sauce pan. Add beaten egg yolks, sour cream, and vanilla. Cook over medium heat, whisking constantly, until mixture is thickened. Add in raisins. Cool slightly and pour into baked pie shell.
  3. In a large glass or metal bowl free of oils (I use my K.A.) beat egg whites, gradually adding sugar until they form stiff peaks, but are not dry.
  4. Spread meringue gently over raising filling. Bake at 350 degrees until meringue is lightly golden, about 12 minutes.
Recipe Notes

Store uneaten pie in the refrigerator.