1 9″ Baked Pie Shell
1 1/2 tb Cornstarch
1 c Sugar — (plus 2 Tbsp. )
3/4 ts Ground Nutmeg
1/4 ts Salt
1 1/2 c Sour Cream
1 1/2 c Raisins
1 tb Lemon Juice
3 Egg Yolks
Brown Sugar Meringue—–
3 Egg Whites
1/4 ts Cream Of Tartar
6 tb Packed Brown Sugar
1/2 ts Vanilla
~ follow directions for pie pastry above (*see Raisin Crisscross Pie
except use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4
Tbsp. Cold Water – When shell is rolled out and placed in pie plate,
flute edges, and prick the shell (bottom and sides) with the tines of
a fork. Bake at 450 degrees for 10 to 12 minutes or until golden.
Cool (leave in pie plate) on a wire rack. Mix corn starch, sugar,
nutmeg, and salt in a 2 quart saucepan. Stir in sour cream. Stir in
raisins, lemon juice, and egg yolks. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir 1
minute. Pour into baked pie shell.
Meringe: Beat egg whites and cream of tartar in a 2 1/2 quart bowl
until foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until
stiff and glossy. Do not underbeat. Beat in vanilla.
Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400 degrees until
delicate brown, about 10 minutes. Refrigerate any remaining pie
8 servings, 515 calories per serving.