Ingredients Jump to Instructions ↓

  1. Meringue

  2. 2 cups 474ml Sour cream

  3. 4 Egg yolks

  4. 1 3/4 cups 346g / 12oz Sugar

  5. 4 teaspoons 20ml Flour - heaping

  6. 1 1/2 cups 240g / 8 1/2oz Raisins

  7. 1 Baked single piecrust

  8. 12 Egg whites (medium)

  9. 1/4 teaspoon 1 1/3ml Cream of tartar - heaping

  10. 2 cups 396g / 13oz Powdered sugar

Instructions Jump to Ingredients ↑

  1. To make filling: In heavy medium saucepan, stir sour cream and egg yolks together. Add sugar, flour and raisins. Mix with wooden spoon. Cook over medium heat until raisins are plump and filling is glossy (about 5 minutes after full boil, or just a little longer, depending on heat). Cool filling slightly. Pour into cool crust.

  2. To make meringue: Separate whites from yolks, being 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. Using a licker (rubber spatula), spread layer of meringue onto pie. Make a good seal over filling. Spread until it meets edge of crust to keep meringue from shrinking as it stands or bakes. Repeat until meringue is used up. Gently swirl top to make it pretty.

  3. To bake pie: Bake in 400^F oven for 15 to 20 minutes, watching closely. Remove from oven when peaks are golden brown. Cool. Eat immediately or keep in cool room. Do not refrigerate unless keeping overnight.

  4. Notes: Eat warm. Leftovers in refrigerator wept a sugary syrup, and the pie tasted sweeter (in fact to sweet) cold than fresh from the oven.


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