Sour Cream Raisin Meringue Pie

Total Time
45mins
Prep 30 mins
Cook 15 mins

From Betty Crocker's Cookbook, 1972, 'Betty' says..."A surprise pie! The rich, spicy filling is topped with a brown-sugar meringue."

Ingredients Nutrition

Directions

  1. Heat oven to 400°F.
  2. Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
  3. BROWN-SUGAR MERINGUE RECIPE.
  4. 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
  5. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
  6. Bake about 10 min or until lightly browned.
  7. Cool away from draft.
Most Helpful

The brown sugar meringue is a nice variation on the original. I added cinnamon and cloves with the nutmeg in the filling. This pie is for a regular pie plate, not a deep dish. The meringue will help fill a deeper dish, though.

Ms B. January 04, 2009