Sour Cream Raisin Pie With Meringue Topping
Unique and totally delicious! --- use your favorite pie pastry for this i use my recipe #66929 or a frozen 9-inch crust, plan ahead the raisins have to soak in water for a minimum of 8 hours or up to 1 day. Cooking time is only for filling. You will love this pie!!
Steps
In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
Fit prepared pastry into a 9-inch deep-dish pie plate.
Trim dough leaving a 1 / 2-inch overhang , then crimp edge decoratively.
Chill the pastry in the fridge until very firm.
Set oven to 425f.
Lightly prick the pastry , then line the shell with foil.
Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
Carefully remove the foil and weights.
Place back in oven and bake for another 8 minutes.
Cool shell in pan on rack.
Reduce oven to 400f.
To make the filling: drain the raisins well.
Separate the 2 eggs and place 5 whites in total into a bowl.
Set aside.
In another bowl whisk together the 2 yolks and sour cream in a bowl , then whisk in 1 / 2 cup sugar flour , vanilla , cloves , nutmeg and salt until very well combined.
Add in well drained raisins.
Mix to combine.
Pour the filling into shell and bake in center oven for 10 minutes at 400f.
With pie stil.
Ingredients
pie pastry, raisins, eggs, egg whites, sour cream, sugar, flour, vanilla, clove, nutmeg, salt