SOUR CREAM RAISIN PIE
– 1 1/2 cups sugar
– 16 ounces sour cream
– 3 tablespoons flour
– 3/4 cup raisins
– 1/4 cup golden raisins
– 1/4 cup dark rum
– 3 egg yolks
In a heavy bottomed pan, mix together sugar, sour cream, flour, raisins and rum. Place over medium heat and mix continually for 6-10 minutes until thickened.
Off heat, add three beaten egg yolks slowly to hot mixture, stirring briskly so they do not cook. Place back on heat and cook for another 3-5 minutes until the consistency of a thick pudding.
Once at desired consistency, let cool for 10-20 minutes. Then pour into a baked and cooled pie shell (see our best pie crust recipe: http://bit.ly/1k9BdTK).
Let cool in refridgerator before adding the meringue topping.
– 3 egg whites
– 1/4 teaspoon cream of tartar
– 3/4 cup sugar
Using a stand or handheld electric mixer, mix egg whites until they are broken up and foamy. Add cream of tartar and continue mixing until soft peaks form.
With mixer running, slowly add sugar, one tablespoon at a time and mix until firm peaks form (peaks that stand on their own).
Spoon meringue over chilled pie creating peaks and valleys (all for a beautiful presentation!) and place in a preheated 350-400 degree oven (depending how close you watch it) for 5-15 minutes.
Serve immediately or keep in refrigerator until you are ready to serve.
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