Sour cream and raisin meringue pie
Sour cream and raisin meringue pie

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sour cream and raisin meringue pie. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.

Sour cream and raisin meringue pie is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Sour cream and raisin meringue pie is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sour cream and raisin meringue pie:
  1. Get Pie crust
  2. Get 1 each prepared frozen pie crust according to package directions
  3. Make ready Filling
  4. Take 4 large eggs
  5. Prepare 2/3 cup Sugar
  6. Prepare 1/3 cup Cornstarch
  7. Prepare 2 1/2 cup Milk
  8. Prepare 1 tbsp Butter
  9. Make ready 1 1/2 tsp Vanilla extract
  10. Take 1/2 cup sour cream
  11. Get 1 cup raisins
  12. Take Meringue
  13. Make ready 4 each Egg whites
  14. Get 1 tsp vanilla extract
  15. Take 1/2 tsp cream of tartar
  16. Take 1/2 cup granulated sugar

Add cream of tartar and slowly add sugar. Spoon meringue over filling; spread to edge of crust. A vintage recipe for sour cream and raisin pie with warm spices, pecans (or walnuts) and whipped cream topping. Husband has often talked about a cake his mom used to make called Boiled Raisin Cake.

Steps to make Sour cream and raisin meringue pie:
  1. Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue.
  2. In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more.
  3. Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue.
  4. Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes).
  5. Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking.
  6. Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving.

Try this Raisin Sour Cream Pie recipe, or contribute your own. Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping. Sour Cream Raisin Pie - Vintage Pie July - Mid-Century Recipe Guest Test Sunday - Mid-Century Menu. We love pie in our house. And when Retro Ruth suggested we spend a whole month — Pie July — it was easy to say yes.

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