Sour Cream Raisin Pie
Piecrust (see recipe)
1 1/3 C. seedless raisins
1 3/8 C. water
3 eggs, separated
2 C. sour cream
5 level T. flour
1/3 t. salt
1/4 C. sugar
1 t. vanilla extract
Meringue (see recipe)
Prepare and bake piecrust. Reduce oven heat to 350 degrees.
In 2-quart saucepan, bring raisins and water to boil and simmer about 8 minutes. Set aside.
In another bowl, whisk together egg yolks, sour cream, flour, salt, sugar and vanilla. (Save two of the egg whites for meringue.) Add to raisin mixture and cook until thickened, stirring constantly. Cool. Put filling in baked pie shell.
Prepare meringue. Top pie with meringue, spreading all the way to edges and mounding in the center. Bake in preheated oven 16 to 18 minutes. Cool.
Makes 8 servings.
Piecrust
2 C. flour
1/4 t. salt
1 C. solid vegetable shortening
1/2 C. water
In bowl, mix flour and salt. Cut in shortening until pea-size chunks form. Add water and mix with fork until ball can be formed. Divide dough in form, form into 2 balls, cover and store in refrigerator 1 to 2 hours. Handle as little as possible.
Preheat oven to 425° F.
Remove 1 ball of dough, saving the other for another pie. Roll out dough on lightly floured surface and fit into 9-inch pie pan, pricking crust several times with fork and weight with pie weights or dry beans. Bake in preheated oven 10 to 12 minutes, or until lightly brown.
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