| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Raisins |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Raisin juice |
| 1/2 |
c |
Sugar |
| 1 |
ds |
Salt |
| 2 |
tb |
Cornstarch |
| 2 |
|
Egg yolks,beaten |
| 1 |
|
Baked pie crust |
| 2 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 4 |
tb |
Sugar |
| 1/2 |
ts |
Anilla |
INSTRUCTIONS
FILLING
MERINGUE
FILLING: Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix
remaining ingredients,except crust.Cook until thick.(It scorches
easily;watch carefully and stir constantly.)When mixture is thick,remove
from heat and add cooked raisins.Pour into baked pie crust.Make meringue
topping.Spread over pie and put in oven just long enough to slightly brown
meringue.
MERINGUE: Mix 2 egg whites,1/4 tsp. cream of tarter and 4 tbsp. sugar;
beat until stiff peaks form. Add 1/2 tsp. vanilla.Spread on top raisin
filling and brown slightly in oven.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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