02/21/2018 Grandmother’s Raisin Cream Pie

Grandmother’s Raisin Cream Pie

Recipe Courtesy of Cindy Schumacher

1 baked 9” pie crust

Filling:

¾ cup sugar
3 Tbsp. all-purpose flour
1 tsp. cinnamon
¼ tsp. cloves
1½ cups dairy sour cream
3 egg yolks, slightly beaten
1 cup raisins
½ cup chopped walnuts

Meringue:
3 egg whites
¼ tsp. cream of tartar
Dash salt
6 Tbsp. sugar

In medium heavy saucepan, combine ¾ 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 degrees. 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 for 10 to 15 minutes or until lightly browned. Cool completely. Store in refrigerator.