Sour Cream Raisin Pie

1. Stage

Preheat your oven to 350°F. Place the raisins in a small saucepan, and pour in just enough water to cover the raisins. Bring the mixture to a boil, then remove the saucepan from the heat and set it aside.

2. Stage

In a large saucepan, whisk together the sugar, cornstarch, salt, cloves and cinnamon. Whisk in the sour cream and milk until smooth. Cook and stir the mixture over medium-high heat until it is thickened and bubbly. Reduce the heat to low, and cook and stir for two minutes longer. Remove the saucepan from the heat. Whisk a small amount of the hot filling into the egg yolks. Pour the egg mixture into the large saucepan, whisking constantly. Bring the mixture to a gentle boil, and cook and whisk vigorously for two minutes. Remove the large saucepan from the heat.

3. Stage

Reserve 1/2 cup liquid from the raisin mixture, then drain the rest of the water from the raisins. Gently stir the reserved liquid into the filling. Fold in the raisins, as well as the nuts if desired. Pour the custard into the pie crust.

4. Stage

In a small bowl, beat the egg whites and salt on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff peaks form. Editor’s Tip: Make sure your bowl and beaters are completely clean of any debris before whipping up the egg whites or they won’t whip up. Also, check out our visual guide on the difference between soft peaks and stiff peaks if you’re unsure what they should look like. Immediately spread the meringue over the hot filling, sealing the meringue all the way to the crust’s edge.

5. Stage

Bake the pie until the meringue is golden brown, about 15 minutes. Cool the pie at room temperature on a wire rack for one hour. Refrigerate the pie for one to two hours before serving.