Raisin Sour Cream Pie- Betty Crocker
1 9" Baked Pie Shell 1 1/2 Tbsp. Cornstarch 1 Cup Sugar -- (plus 2 Tbsp.) 3/4 Tsp Ground Nutmeg 1/4 Tsp Salt 1 1/2 Cups Sour Cream 1 1/2 Cups Raisins 1 Tbsp. Lemon Juice 3 Egg Yolk...
Ingredients
- 19" baked pie shell
- 11/2 tbsp. cornstarch
- 1Cupsugar -- (plus 2 tbsp.)
- 3/4Tspground nutmeg
- 1/4Tspsalt
- 11/2 cups sour cream
- 11/2 cups raisins
- 1Tbsp. lemon juice
Directions
- 1
1 9" Baked Pie Shell 1 1/2 Tbsp
- 2
Cornstarch 1 Cup Sugar -- (plus 2 Tbsp.) 3/4 Tsp Ground Nutmeg 1/4 Tsp Salt 1 1/2 Cups Sour Cream 1 1/2 Cups Raisins 1 Tbsp
- 3
Lemon Juice 3 Egg Yolks -----Brown Sugar Meringue----- 3 Egg Whites 1/4 Tsp Cream Of Tartar 6 Tbsp
- 4
Packed Brown Sugar 1/2 Tsp Vanilla - follow directions for pie pastry above (*see Raisin Crisscross Pie recipe*), except use 1 1/4 Cups Flou
- 5
Cold Water - When shell is rolled out and placed in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork
- 6
Bake at 450 degrees for 10 to 12 minutes or until golden
- 7
Cool (leave in pie plate) on a wire rack
- 8
Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan