Raisin sour cream pie - betty crocker
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Raisin sour cream pie - betty crocker
  Pie    Pastries    Raisins    Creams  
Last updated 6/12/2012 1:19:46 AM. Recipe ID 51228. Report a problem with this recipe.
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      Title: Raisin sour cream pie - betty crocker
 Categories: Pies, Pastries
      Yield: 8 Servings
 
      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
  recipe*),
  
  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
  immediately.
  
  8 servings, 515 calories per serving.
  
  




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Recipe ID 51228 (Apr 03, 2005)

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