*  Exported from  MasterCook  *

                 Raisin Sour Cream Pie - Betty Crocker

Recipe By     : Charlotte Heath <[email protected]>
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    Baked pie shell (9")
  1 1/2  tb            Corn starch
  1      c             Sugar -- +2 tb
    3/4  ts            Ground nutmeg
    1/4  ts            Salt
  1 1/2  c             Sour cream
  1 1/2  c             Raisins
  1      tb            Lemon juice
  3                    Egg yolks
                       Brown Sugar Meringue:
  3                    Egg whites
    1/4  ts            Cream of tartar
  6      tb            Brown sugar -- packed
    1/2  ts            Vanilla

Follow directions for pie pastry above (*see Raisin Crisscross Pie
recipe*), except use 1-1/4 cups flour, 1/2 ts salt, 1/3 cup
shortening, 3 to 4 tb cold water

When shell is rolled out and placed in pie plate, flute edges, and
prick the shell (bottom and sides) with the tines of a fork. Bake at
450°F for 10 to 12 minutes or until golden. Cool (leave in pie plate)
on a wire rack. Mix corn starch, sugar, nutmeg, and salt in a 2 qt
saucepan. Stir in sour cream. Stir in raisins, lemon juice, and egg
yolks. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute. Pour into baked pie shell.

Meringue:

Beat egg whites and cream of tartar in a 2-1/2 qt bowl until foamy.
Beat in sugar, 1 tb at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.

Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400°F until delicate
brown, about 10 minutes. Refrigerate any remaining pie immediately.


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