SOUR CREAM RAISIN PIE 
1 c. sour cream
1 c. white sugar
2 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1 c. raisins
2 egg yolks (save the whites for meringue)
1 baked pie shell (8 inch)
4 tbsp. sugar (for meringue)

Mix all 8 ingredients together (I prefer a teflon skillet). Bring to a boil and cook until thick and glossy, stirring constantly. Put filling into baked pie shell. Beat the 2 egg whites until frothy, slowly add 4 tablespoons sugar while continuing to beat until stiff. Spread over top of pie to edge of crust. Bake at 350 degrees until meringue browns. Cool on rack. Makes one 8 inch pie.

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