Name: Sour Cream Raisin Pie IV
Yield: 8
Ingredients: Prepared 8 inch pastry shell, baked and cooled - 1; Light cream - 1 cup; Cider vinegar - 1 tablespoon; Raisins - 1 ½ cups; Salt - ¼ teaspoon; All-purpose flour - 2 tablespoons; Cornstarch - 1 tablespoon; White sugar - 1 ⅛ cups; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon; Egg yolks, beaten - 3; Vanilla extract - 1 teaspoon; Egg whites - 3; White sugar - 6 tablespoons

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Ingredients for - Sour Cream Raisin Pie IV

1. Prepared 8 inch pastry shell, baked and cooled - 1

2. Light cream - 1 cup

3. Cider vinegar - 1 tablespoon

4. Raisins - 1 ½ cups

5. Salt - ¼ teaspoon

6. All-purpose flour - 2 tablespoons

7. Cornstarch - 1 tablespoon

8. White sugar - 1 ⅛ cups

9. Ground cinnamon - ½ teaspoon

10. Ground nutmeg - ½ teaspoon

11. Egg yolks, beaten - 3

12. Vanilla extract - 1 teaspoon

13. Egg whites - 3

14. White sugar - 6 tablespoons

How to cook deliciously - Sour Cream Raisin Pie IV

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.

3. Stage

In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.

4. Stage

In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.

5. Stage

Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.