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Cook'n with Betty Crocker 
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Sour Cream-Raisin Pie |
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Serves: 8 Print this RecipeUsing brown sugar instead of granulated sugar gives this meringue a light satiny beige color. Be decorative-use a spoon to spread and swoop the meringue up over the filling, forming soft points and swirls. Baked Pie Crust (below) 1 cup plus 2 tablespoons sugar 1 1/2 tablespoons cornstarch 1/4 teaspoon salt 3/4 teaspoon ground nutmeg 1 1/2 cups sour cream 3 eggs yolks 1 1/2 cups raisins 1 tablespoon lemon juice Brown Sugar Meringue (below) BROWN SUGAR MERINGUE 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons packed brown sugar 1/2 teaspoon vanilla extract BAKED PIE CRUST 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 1 cup all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water 1. Prepare Baked Pie Crust. 2. Heat oven to 400°. Mix sugar, cornstarch, salt and nutmeg in 2-quart saucepan. Stir in sour cream. Stir in egg yolks, raisins and lemon juice. 3. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into pie crust. 4. Prepare Brown Sugar Meringue. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. 5. Bake 8 to 10 minutes or until meringue is light brown. Cool away from draft. Cover and refrigerate cooled pie until serving time. Refrigerate any remaining pie after serving. For Brown Sugar Meringue Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. For Baked Pie Crust 1. Heat oven to 475°. 2. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. 3. Shape into flattened round on lightly floured cloth-covered board. Roll pastry into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. 4. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. 5. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. 1 SERVING: Calories 515 (Calories from Fat 190); Fat 21g (Saturated 10g); Cholesterol 115mg; Sodium 270mg; Carbohydrates 77g (Dietary Fiber 1g); Protein 6g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 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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