A classic pie with a unique sweet and tangy flavor, featuring a creamy, cooked custard filling packed with raisins.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (9-inch) | Pre-baked Pie Shell |
| 1 Cup | Sugar |
| 5 Tbsp | Flour |
| ¼ tsp | Salt |
| ¼ tsp | Cinnamon |
| 1 Cup | Raisins |
| 1 ½ Cups | Sour Cream |
| 2 | Beaten Egg Yolks (reserve whites for meringue) |
| 2 | Egg Whites |
| ¼ Cup | Sugar (for meringue) |
| 2 Tbsp | Butter |
Instructions
- Prepare the Filling: In a saucepan, combine 1 cup sugar, flour, salt, cinnamon, raisins, and sour cream.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Temper the beaten egg yolks by slowly whisking in a small amount of the hot mixture. Pour the tempered yolks back into the saucepan.
- Add the butter and continue to cook for 1-2 more minutes, stirring constantly.
- Pour the hot filling into a pre-baked 9-inch pie shell.
- Prepare the Meringue: Preheat the oven to 350°F. Beat the 2 egg whites until soft peaks form. Gradually add ¼ cup of sugar and continue beating until stiff, glossy peaks form.
- Spread the meringue over the hot filling, sealing it to the crust edges.
- Bake for 12-15 minutes, or until the meringue is golden brown.
- Cool completely, then chill before serving.
