Create a decorative meringue topping by piping strips of the meringue through a pastry bag fitted with a 1/2-inch star tip.
- For Pie:
- 1 cup raisins
- 3 egg yolks
- 1 1/2 cups dairy sour cream
- 1 cup sugar
- 1/2 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pastry for Single-Crust Pie
- 1 teaspoon ground cinnamon
- For Meringue:
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Companion recipe: Basic Pie Pastry
FOR PIE: In a small saucepan add enough water to raisins to cover. Bring to boiling. Remove from heat. Cover and let stand 5 minutes. Drain raisins; set aside. In a medium mixing bowl use a rotary beater or wire whisk to lightly beat egg yolks just till mixed. Stir in sour cream, sugar, milk, flour, 1 teaspoon cinnamon, the nutmeg, cloves, and raisins. Set aside. Prepare pastry as directed, except stir in 1 teaspoon cinnamon with the flour and salt. Roll out and line a 9-inch pie plate with pastry. Trim and crimp edge of pastry, or attach cutouts. Pour raisin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375° oven for 20 minutes. Remove foil and bake 20-25 minutes more, or till center appears nearly set when shaken. Remove pie and reduce oven temperature to 350°.
FOR MERINGUE: In a mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot pie filling, carefully spreading to edge of pastry to seal and prevent shrinkage. Bake in the 350° oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
476 calories; 20g total fat; 100mg cholesterol; 130mg sodium; 69g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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