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Cook'n with Betty Crocker 
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Grandmother's Raisin Cream Pie |
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Serves: 10 Print this RecipeNaomi Ware - Anchorage, Alaska Bake-Off® Contest 5, 1953 Rich, sweet raisin pies are an old-time favorite. They are easy to make and call for ingredients one usually has on hand. This Bake-Off® Contest favorite is topped with a delicate meringue. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 3/4 cup sugar 3 tablespoons all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon cloves 1 1/2 cups dairy sour cream 3 eggs yolk, slightly beaten 1 cup raisins 1/2 cup chopped walnuts MERINGUE 3 egg whites 1/4 teaspoon cream of tartar Dash salt 6 tablespoons sugar Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. In medium heavy saucepan, combine 3/4 cup sugar, flour, cinnamon and cloves; mix well. Stir in sour cream and egg yolks until smooth. Cook over medium heat until filling is thickened, stirring constantly. Remove from heat; stir in raisins and walnuts. Cover surface with plastic wrap. Refrigerate 1 hour. Pour into cooled baked shell. Heat oven to 350°F. In small bowl, beat egg whites, cream of tartar and salt at medium speed until soft peaks form, about 1 minute. Beating at high speed, gradually add 6 tablespoons sugar 1 tablespoon at a time, until stiff peaks form and sugar is dissolved. Spoon meringue over filling. Seal to edge of crust. Bake at 350°F. for 10 to 15 minutes or until lightly browned. Cool completely. Store in refrigerator. Nutrition Per Serving: Calories 370; Protein 5g; Carbohydrate 47g; Fat 19g; Sodium 160mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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