2 egg whites
1/4 t. cream of tartar
3 T. sugar
1/2 t. vanilla extract
Beat egg whites until frothy. Add cream of tartar and beat until stiff. Add
sugar and vanilla gradually. Beat until it holds peaks.
Sour Cream Raisin Pie Recipe
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.
