Old Fashioned Sour Cream and Raisin Pie

Sheila Nolan Franz.
Submitted by : Patrick Nolan

This classic pie has a smooth creamy sour cream filling dotted with raisins.  Top it with a sweet meringue for a great pie experience.
This pie is loved by our mom,  Betty Nolan,  and was loved by Tammy Nolan's  Dad, Loren Fishler.

Ingredients:

• 1 Blind baked bottom crust (Double mix all butter pie dough recipe)
   

Filling:

• 1 bottom crust (Double mix all butter pie dough recipe) 

• 3 egg yolks

• 3 Tbsp. all purpose flour

• 1 ¼ cups granulated white sugar

• 2 cups sour cream (full fat)

• 1 cup raisins

Meringue:

• 3 egg whites

• ½ tsp. cream of tarter

• ½ cup granulated white sugar
  
  

Directions:

1. Preheat oven to 425° F.

2. Roll out the pie crust.  Place it in a 9-inch pie plate and crimp the edges. 

3. Blind bake the crust following the directions under the sites Pie crust Recipes section.

4. Meanwhile in a large saucepan stir together 1 ¼ cups sugar and the flour.

5. Separate the eggs, placing the whites in a really clean large bowl for the meringue.

6. Add the 3 egg yolks and sour cream to the sugar and flour mixture in the saucepan.  Stir in the raisins.

7. Cook over medium heat, stirring constantly until the mixture is thick and bubbly.  Turn off the heat but leave the mixture over the warm burner to keep it warm.
   
   

8. Add the cream of tartar to the egg whites and beat on medium heat until really frothy.

9. Start adding the remaining half cup of sugar about a tablespoon at a time while beating the egg whites.  Once all of the sugar is added, turn the mixer to high speed and beat until the meringue is glossy and hold stiff peaks.
   
   

10. Spread the warm raisin filling mixture into the pre baked pie crust.  Smooth it out.  Spoon meringue over the top of the filling, being sure to spread it all the way to the edges of the pie.  You want to seal the whole pie.

11. Bake at 350° F for 15 minutes.  Cool at room temperature for 1 hour then chill for at least 3 hours before serving.

12. Serve chilled or at room temperature.