I hated raisins.
That is probably why, as a 4 year old, I remember this pie so well! They made me eat it twice (that I remember) and I painstakingly picked out every single little raisin. I may be an adult now, but I still painstakingly pick out every single little raisin. (I'll do the same thing if you try to put raisins my Thanksgiving stuffing, cinnamon bread or even salads!) Oddly enough however, I love Raisin Bran Cereal. Go figure?
For my Grandma H - this one is for you!
Sour Cream Raisin Pie
Pie Crust:
2-3 c flour
1 t salt
1 1/4 c shortening
1 egg, beaten
1 1/2 t vinegar
6 T water or milk
Cut the salt and shortening into flour until crumbly. Add the egg, vinegar and milk. Mix to form dough. Roll out into circles to form 3 pie crusts. Bake 1, 2 or 3 of them. You can freeze the extra crusts for future use or make more pies.
3 egg yolks
1 c sour cream 1 c milk
1 c sugar
3 T flour
3 t vinegar
1/4 t salt
1/4 t nutmeg
1/4 t cinnamon
3/4 c raisins
1 t vanilla
Cook all the filling ingredients in saucepan on stove until mixture thickens. Add 1 teaspoon vanilla. Pour into baked pie crust. For the meringue topping beat together;
3 egg whites
5 T sugar
1/2 t cream of tartar
Beat until mixture forms stiff peaks. To stabilize the meringue, mix about 1/2 t corn starch with about 2 T water and microwave in a mug or cup until thick. Drizzle this into your egg mixture and beat stiff. Top the raisin filling on the pie. You can serve the meringue as is or finish it off by placing it under the broiler until the tips are golden.
