Sour Cream Raisin Pie/Pudding

For pie, pre-bake unfilled crust.

Combine in a saucepan: 1 cup raisins water to cover

Simmer 15 min. Remove from heat and retain 1/2 C. of the juice.

Return cooked raisins and the 1/2 C. juice to kettle.

Add to raisins on low heat: 1 cup sour cream 2 egg yolks, lightly beaten 1 cup sugar mixed with 2 Tbsp of flour 1/2 tsp cinnamon 1/4 tsp cloves or allspice

Continue cooking on low, stirring constantly or it will scorch easily, until thickened. Pour into pie crust or pudding cups.

For pie, make meringue with egg whites. Beat until stiff, gradually adding 4 Tbsp sugar.

Spread meringue onto pie, making sure to touch crust.

Bake at 425* till light brown, 5 to 10 min. (Alternate recipe calls for 3 egg whites, baked at 350 for 12 min.)

Pie or pudding can be served warm or chilled.


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