Sour Cream Raisin Pie
|9 inch baked pie shell||1|
|Cornstarch||4 1⁄2 Teaspoon|
|Sugar||17 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Brown sugar meringue||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Bake pie shell.
Heat oven to 400°.
Mix cornstarch, sugar, salt and nutmeg in medium saucepan.
Blend in sour cream.
Stir in egg yolks, raisins and lemon juice.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour into pie shell.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Swirl or pull up points for a decorative top.
Bake until delicate brown, about 10 minutes.
Cool away from draft.