Sour Cream Raisin Pie II

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READY IN:
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover raisins with 1 cup of boiling water, let stand 5 minutes.
  • Drain.
  • Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk.
  • Do not stir.
  • Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass.
  • Shape mixture into a ball and roll between sheets of plastic wrap.
  • Peel plastic wrap off of top of pastry, and invert pastry into 9" pie pan.
  • Crimp edge and flute. Bake pastry in 425 degree F.
  • oven 12-15 minutes or until lightly browned.
  • Cool on wire rack.
  • FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk.
  • Cook and stir until mixture is thick and bubbly.
  • Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly.
  • Gradually stir about 1 cup of the hot mixture into yolks.
  • Return mixture to saucepan.
  • Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins.
  • Stir just until mixed; do not overmix.
  • Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar.
  • Stir until sugar is dissolved.
  • Beat at high speed until mixture holds soft peaks.
  • Add vanilla extract. Beat until mixture holds stiff peaks.
  • Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes.
  • Cool, cover, and chill to store. -----
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