Sour Cream Raisin Pie

This is not a pie I care for, but two of my favorite people really like it, so thought I would try this recipe. I must say when I tasted the filling it was pretty good. I might even learn to like it.
The Meringue topping is a little different also as it uses cornstarch in it. I usually have good results with meringue and found this intriguing. 
The author of the book has this to say about it. “To keep the meringue from weeping never add more than 2 tablespoons of sugar per egg white. Also the oven temperature for browning the meringue should not be above 325°. The addition of the cornstarch gives the whites stability”.
The Meringue beat up nicely and so far is holding up well. I will use this recipe again on other pies. One of the tricks is to cool it out of a draft. No ceiling fans on! A draft will cause it to fall and toughen. Browning it in a low oven lets it bake some and having the filling warm lets the bottom bake also.


Sour Cream Raisin Pie
1 Pre-baked 9 inch pie shell
1 12-ounce can evaporated milk
1 tablespoon cider vinegar
1 cup seedless Golden raisins
1 cup sugar
2 tablespoons cornstarch
½ teaspoon salt
3 egg yolks
Meringue or whipped cream topping
In a small bowl combine the cider vinegar and evaporated milk. Let set to sour for one hour. Put the raisins in a small pan add enough water to cover the raisins. Simmer uncovered until most of the water has evaporated (about 3 to 5 minutes), leaving about 3 to 4 tablespoons.
Measure out the saved amount of water and drain raisins. 
In the top of a double boiler mix the sugar, cornstarch and salt. Add the 3 slightly beaten egg yolks, saved raisin water and the sour milk. Place over hot water. Stirring with a rubber spatula cook until clear and thick about 10 minutes. Add the raisins and remove from heat. Allow to cool slightly and then pour into baked pie shell. While the filling is still warm, top with Meringue if using it. Cool completely if using whipped cream.
Meringue Topping
Makes about 2 ½ cups
3 egg white at room temperature
¼ teaspoon salt
¼ teaspoon Cream of Tartar
6 Tablespoons sugar
1 ½ teaspoons cornstarch
 Preheat oven to 325°. In large mixer bowl, beat together egg whites, salt and cream of tartar until soft peaks form. Slowly add the sugar (one Tablespoon at a time).  Beat until stiff peaks form. Sprinkle the cornstarch over the egg whites, just before they are done. The peaks should not fall over when the beater is lifted. 
Spread over the warm filling being sure to get to all the edges of the crust. Then fill in middle. Bake 15 to 18 minutes until the peaks are golden brown.
Cooking From Quilt Country

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