Sour Cream Raisin Pie
|Sugar||1 Cup (16 tbs), divided|
|Eggs||2 , separated|
|Sour cream||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|9 inch baked pie shell||1|
In the top of a double boiler mix together cornstarch, 3/4 cup of the sugar, salt, cinnamon and nutmeg.
Add egg yolks and mix well.
Add sour cream.
Cook over hot water until thick, stirring constantly.
Stir in raisins and lemon juice.
Pour into baked pie shell.
Beat egg whites until stiff.
Gradually beat in the remaining 1/4 cup of sugar.
Spread over filling.
Bake in a hot oven (425° F) 5 to 10 minutes, or until delicately browned.
Makes one 9-inch pie.