Sour Cream Raisin Pie
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Egg yolks||3 , beaten|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|9 inch baked pie crust||1|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
1. For filling: Combine sugar, flour, cinnamon, and salt in 1 1/2 -quart casserole. Stir in egg yolks and sour cream. Cook on Full Power for 4 to 6 minutes, or until mixture boils and is thickened. Stir several times during cooking time. Stir in raisins. Pour filling into pie crust.
2. For meringue: Beat egg whites with cream of tartar, until foamy. Add sugar, 1 tablespoon at a time, beating until egg whites are stiff. Spread meringue over filling. Seal edges. Heat on Full Power for 1 to 2 1/2 minutes, or until meringue is set.