Sour Cream Raisin Pie
2c Sour Cream
4 Egg Yolks
1 3/4c Sugar
1 1/2c Raisins
1 baked 10-inch single-crust pie shell
Yields 1 (10-inch) pie
Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour, then rains, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil, or just a little longer,
depending on your burner).
Cool the filling slightly, then pour into the cool crust. Preheatoven to 400. Prepare meringue and spread onto pie. Put the pie in the
oven. Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a
cool room. Do not refrigerate unless keeping it overnight.”
Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon cream of tartar. Beat until stiff, using an electric mixer on high
speed. Add 2 cups powdered sugar and beat until meringue forms soft peaks. Using a “licker” (a rubber spatula), spread onto pie filling,
making a good seal with the edge of the crust. The person who does this recipe says that large eggs don’t do well with this – she uses
I hope this is the recipe that the person on rec.food.cooking was looking for. I c an’t say how this recipe works – as I haven’t used
it – however, this recipes is from the cookbook written by Helen Myhre who owns the Norske Nook in Osseo, Wisconsin… Apparently this cafe
came into national recognition a while back – Willard Scott ate there as well as Charles Kuralt… She claims that her recipes are just
plain farm cooking.