Sour Cream Raisin Pie

Old Fashioned Dessert!

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A CLASSIC IOWA RECIPE!

Creamy custard, plump raisins and a meringue topping!

INGREDIENTS

– 1 single pie crust cooked and cooled – 1 cup raisins – 2/3 cup granulated sugar plus 6 tablespoons – 3 tablespoons cornstarch – 1/2 teaspoon salt divided – 1/4 teaspoon ground cloves – 1/2 teaspoon ground cinnamon – 1 cup sour cream – 1/2 cup milk – 3 eggs divided (divide yolks and whites)

Step 1

Place raisins into a saucepan and cover with water. Heat over medium high heat to boiling.

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Step 2

– Remove from heat and set aside to cool. – Add 2/3 cup sugar, cornstarch, 1/4 teaspoon salt, cloves and cinnamon to a large saucepan and mix.

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Step 3

Stir in sour cream and milk. Heat over medium high heat, whisking constantly until thick and bubbly.

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Step 4

combine eggs, milk and salt and pepper. Boil, cooking for 2 minutes before removing from heat.

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Step 5

Drain raisins, reserving 1/2 cup liquid.

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Step 6

Pour liquid into the filling and add raisins. Mix well.

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Step 7

Pour into prepared pie crust, spreading evenly. Set aside..

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Step 8

Add egg whites and 1/4 teaspoon salt to a mixer and beat until soft peaks form. Gradually add 6 tablespoons sugar while beating.📷Beat on high until stiff peaks form to create meringue.

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Step 9

Spread over filling. Bake for 15 minutes or until top just begins to brown. Remove from oven and cool for one hour. Refrigerate for 1-2 hours before serving.

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ENJOY!!!

MORE OLD FASHIONED DESSERTS

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