Receta Sour cream and raisin meringue pie

Sour cream and raisin meringue pie - Recettes simples pour la maison. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping. The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special In a small saucepan, place raisins and enough water to cover; bring to a boil. The filling for this pie is a thick and creamy custard studded with raisins.

There's sour cream, sugar, nutmeg, eggs, lemon juice and a bit of cornstarch in this filling. Once it's cooked and stirred until thick, it's poured into a prepared pie shell. The pie is then topped with a lovely brown sugar meringue.

Vous pouvez faire cuire Sour cream and raisin meringue pie avec 16 épices et 6 étapes. Voir le guide suivant!

1. Pie crust.
2. 1 each prepared frozen pie crust according to package directions.
3. Filling.
4. 4 large eggs.
5. 2/3 cup Sugar.
6. 1/3 cup Cornstarch.
7. 2 1/2 cup Milk.
8. 1 tbsp Butter.
9. 1 1/2 tsp Vanilla extract.
10. 1/2 cup sour cream.
11. 1 cup raisins.
12. Meringue.
13. 4 each Egg whites.
14. 1 tsp vanilla extract.
15. 1/2 tsp cream of tartar.
16. 1/2 cup granulated sugar.

Sour Cream Raisin Pie is an old-school classic pie that is easy to make and boasts favorite seasonal flavors. It's VERY easy to make and will likely become a new favorite on your. Stir in egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils.

1. Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue..
2. In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more..
3. Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue..
4. Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes)..
5. Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking..
6. Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving..

Immediately pour into baked pie shell. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of. Before spooning onto pie, meringue can be tested after beating by rubbing between your fingers to make sure sugar is dissolved and not gritty. Fluffy meringue and creamy pudding make this sour cream raisin pie difficult to resist. Add cream of tartar and slowly add sugar.