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Sour Cream Raisin Pie 1
Valarie Showers, Janesville

Filling:

3 egg yolks, well beaten (save whites for meringue)
3/4 cup sugar
1-1/4 cups sour cream
1/2 cup raisins (soaked in water until plump)
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1-1/2 Tbsp. cornstarch
Meringue:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar

Mix filling ingredients together and cook for 10 minutes over medium heat. Mixture will thicken as it cooks and will thicken more as it cools. When cool, put in a baked pie shell. Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form and all sugar is dissolved. Spread on top of pie, sealing to the edge of the pastry. Bake in a 350-degree oven for 15–20 minutes or until meringue is golden. Cool at room temperature. Refrigerate any leftover pie.

 

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