Sour Cream Raisin Pie With Brown Sugar Meringue Recipes

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
• Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

Steps:

• Bake pie shell. Reduce heat to 400. Mix cornstarch, sugar, salt, and nutmeg in a 2 qt. saucepan. Stir in sour cream, then the rest of the ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into pie shell. Top hot filling with meringue, sealing to edge to prevent shrinking. Bake until a delicate brown, about 10 minutes. Cool away from draft. For meringue, beat egg whites and cream of tartar until foamy. Beat in brown sugar one tablespoon at a time and continue beating until stiff and glossy. Beat in vanilla.

Steps:

• 1. Put raisins in water in saucepan. Bring to a boil, simmer 5 minutes
• 2. Mix sugars, flour, salt, spices, lemon rind, and juice.Stir into hot mixture. Cook. Stirring until slightly thickened. Remove from heat---Cool
• 3. Beat eggs with sour cream, until blended. Stir into raisin mixture. Spoon into prepared pie crust. Bake at 450 degree for 15 minutes. Then reduce heat to 350 degrees and bake another 20 minutes.

Steps:

• Add raisins to water in saucepan and simmer 5 minutes.
• Beat egg yolks, sugar, vinegar and flour until light and creamy.
• Slowly add to raisins.
• Cook, stirring constantly, until filling is thick, 4 to 5 minutes.
• Remove from heat, stir in butter and cool until lukewarm.
• Pour raisin mixture into pie shell and top with meringue.
• Perfect Meringue.
• Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla.
• Beat with electric or hand beater, at medium speed, until entire mixture is frothy.
• Do not beat until eggs stiffen.
• Add sugar, a little at a time, beating well after each addition.
• Do not under beat. Beat until sugar dissolves to help prevent beading.
• To test, rub some of meringue between your fingers to see if it is still grainy.
• (The grains are undissolved sugar) Continue to beat until stiff, pointed peaks for when beater is slowly lifted.
• Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around.
• This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep.
• Lift up meringue over pie in points with back of teaspoon.
• Bake in moderate oven (350 F) 12 to 15 minutes, or until meringue peaks are golden brown.
• Too long baking may cause weeping.
• Cool gradually away from drafts.

Steps:

• Heat oven to 400°F.
• Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
• BROWN-SUGAR MERINGUE RECIPE.
• 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
• Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
• Bake about 10 min or until lightly browned.
• Cool away from draft.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.