Sour Cream Raisin Pie

To make a raisin pie, you first need to “plump” the raisins in a soaking liquid. Different recipes insist this should be done by soaking the raisins in the sour cream over night, and this one requires bring water to boil and allowing the raisins to soak 15 minutes before incorporating them into the custard filing. Either way, start with plump raisins.

Ingredients

Filling

• 1/4 cup raisins

• 4 large egg yolks, room temperature

• 1/8 teaspoon salt

• 1/2 cup granulated sugar

• 2 cornstarch

• 1 cup sour cream

• 1 cup whole milk

• 1 Tablespoon butter

• 1 teaspoon vanilla extract

• 1/2 cup chopped nuts, optional

• 1 pie shell (9 inches), baked

MERINGUE

• 4 large egg whites, room temperature

• 1/4 teaspoon salt

• 1/8 teaspoon cream of tartar

• 8 tablespoons sugar

• 1/4 teaspoon vanilla extract

DIRECTIONS

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside for about 15 minutes.

• In a large saucepan, combine the sugar, cornstarch, and salt. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. In a separate medium size bowl, lightly beat the egg yolks. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.

• Drain raisins, and sprinkle over the baked pie shell. Pour warm filling into pie shell over the raisins.

• For meringue, in a small bowl, beat egg whites, salt and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

• Bake at 425° for 7-8 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 2-3 hours before serving. Refrigerate leftovers.