Iowa Sour Cream Raisin Pie

Ingredients

  • 1 cup raisins
  • ¾ to 1 cup sugar
  • 3 Tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1½ cups sour cream
  • 1 Tablespoon butter
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 large egg yolks, room temperature
  • 1 pie shell, baked

Instructions

  1. Place raisins in a small saucepan with enough water to cover them; bring to a boil. Remove from the heat and set aside.
  2. Mix vanilla and salt with egg yolks; beat. Set aside.
  3. In a large saucepan, combine sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and butter until smooth. Cook over medium-high heat, stirring until thick and bubbly.
  4. Reduce heat to low; cook and stir for 2 minutes longer. Then remove from the heat.
  5. Stir a small amount of hot filling into egg yolks; return all yolks to the saucepan, stirring quickly and constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  6. Heap meringue on top of hot filling.

Notes

Mom’s Meringue:

  • 2 T. powdered sugar
  • 1 T. white sugar
  • 1 T. cornstarch
  • 3 large egg whites, room temperature
  • 1/4 teaspoon salt

Directions:

  1. In a small bowl, mix sugars and cornstarch. Then set aside.
  2. Beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar on high until stiff peaks form.
  3. With meringue beaten stiff, add ¼ teaspoon vanilla. Stir together and then spread over hot pie filling. Seal edge of meringue to crust.
  4. Bake at 350 degrees for 12 to 15 minutes or until meringue peaks are a delicate brown.
  5. Cool on a wire rack for one hour; then refrigerate for at least one hour before serving.

NOTE: Beat egg whites in either stainless steel or glass bowl. (Do NOT use plastic). Use metal spoon to place meringue over hot filling. Be sure to place meringue all the way to the edge of the crust; seal the edges of the crust.