Post by letinmfly on Jul 11, 2007 8:46:40 GMT -5
Sour Cream Raisin Pie
Sour Cream Raisin Pie which does not taste sour because of the eggs, sugar and sour
cream and with lots of raisins, it has a caramel taste filling and with a meringue topping,
hmm, so good.
First I bake a pie crust and I have a Never-Fail Pie Crust Recipe:
3 cups flour
1/2 teasponn baking powder
1 teaspoon salt
1 1/4 cups lard (no substitution)
1 egg - beaten slightly
5 tablespoons water
1 tablespoon vinegar
Cut lard into the flour baking powder, salt with a pastry-blender till pieces are the size
of peas. Then blend water, egg, and vinegar together, add to mix with flour mixture.
Mix until all is moistened and then gather up with fingers and form int a ball. This
reciped with make 3 single crusts. On a lightly floured surface, roll to about 1/8 inch
thick. Put into a pie plate, prick bottom and sides well with a fork. Bake in a very
hot oven (450 degrees) till pastry is golden, 10 to 12 minutes.
Sour Cream Raisin Pie Recipe
2 cups sour cream
4 egg yolks (save whites for meringue)
1 3/4 cups sugar
4 heaping teaspoons flour
1 1/2 cups raisins
Stir the sour cram and egg yolks together in a heavy medium saucepan. Add the sugar
Dump in the flour, then the raisins, 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 it into the cool crust. Next add the meringue topping
Meringue:
Beat 4 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar till
soft peaks form. Gradually add 8 tablespoons sugar, beating to stiff peaks. Spread
over filling, sealing to pastry. Bake at 350 degrees about 12 to 15 minutes. Cool
Sour Cream Raisin Pie which does not taste sour because of the eggs, sugar and sour
cream and with lots of raisins, it has a caramel taste filling and with a meringue topping,
hmm, so good.
First I bake a pie crust and I have a Never-Fail Pie Crust Recipe:
3 cups flour
1/2 teasponn baking powder
1 teaspoon salt
1 1/4 cups lard (no substitution)
1 egg - beaten slightly
5 tablespoons water
1 tablespoon vinegar
Cut lard into the flour baking powder, salt with a pastry-blender till pieces are the size
of peas. Then blend water, egg, and vinegar together, add to mix with flour mixture.
Mix until all is moistened and then gather up with fingers and form int a ball. This
reciped with make 3 single crusts. On a lightly floured surface, roll to about 1/8 inch
thick. Put into a pie plate, prick bottom and sides well with a fork. Bake in a very
hot oven (450 degrees) till pastry is golden, 10 to 12 minutes.
Sour Cream Raisin Pie Recipe
2 cups sour cream
4 egg yolks (save whites for meringue)
1 3/4 cups sugar
4 heaping teaspoons flour
1 1/2 cups raisins
Stir the sour cram and egg yolks together in a heavy medium saucepan. Add the sugar
Dump in the flour, then the raisins, 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 it into the cool crust. Next add the meringue topping
Meringue:
Beat 4 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar till
soft peaks form. Gradually add 8 tablespoons sugar, beating to stiff peaks. Spread
over filling, sealing to pastry. Bake at 350 degrees about 12 to 15 minutes. Cool