Sour Cream and Raisin Pie

A family recipe from Kay Ulmer.

Getting ready: 30 min · Cooking: 25 min · Feeds: 8

Ingredients

• Dough for 9 inch, one crust pie
• 1 c sugar
• 2 Tb. cornstarch
• 1 tsp. cinnamon
• 3 eggs
• 1 cup cultured sour cream
• 1 c milk
• 1 handful raisins or 3/4 c
• 1 Tb. vanilla
• Meringue: 1/2 tsp. cream of tartar
• 1/2 c sugar
• 6 egg whites (add 3 to previous 3)
• 1 Tb. marshmallow cream

Directions

1. Oven 350 degrees.
2. Mix sugar, cornstarch and cinnamon. Separate 3 eggs.
3. Put the yolks into the sugar mix and save the whites in separate bowl for meringue.
4. Mix sour cream and milk into sugar/yolk mixture, add raisins and stir the mix on medium heat in a sauce pan until it boils. Remove from heat and add vanilla.
5. Pour into baked pie crust and spread with meringue as soon as possible to avoid watery pie filling.
6. Meringue: Beat egg whites until foamy then add sugar gradually while beating until stiff peaks form.
7. Add marshmallow cream and re-beat until peaks form again. Add cream of tartar until thoroughly mixed.
8. Spread on pie filling to the edges to form a seal.
9. Bake 350 degrees 12 min. Meringue should be pretty brown color.