WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Sour Cream Raisin Pie
with Brown Sugar Meringueo
P. Mullens, Friendship

Pie:
9-inch baked pie crust
4-1/2 tsp. cornstarch
1-1/8 cups white sugar
1/4 tsp. salt
3/4 tsp. ground nutmeg
1-1/2 cups sour cream
3 egg yolks, beaten
1-1/2 cups raisins
1 Tbsp. lemon juice

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

Preheat oven to 400 degrees. In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined. Cook mixture over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into baked pie crust. In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Add brown sugar, 1 Tbsp. at a time, continuing to beat until egg whites are stiff and glossy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges. Bake in a 400-degree oven for 10 minutes until delicately browned.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2013 Wisconsin Energy Cooperative News