Sour Cream Raisin Pie
1 1/2 cup raisins
1 1/2 cup water
2/3 cup brown sugar
3 tablespoons cornstarch
3 egg yolks
Pinch of salt
1 teaspoon cinnamon
1 teaspoon lemon juice
1 tablespoons butter
1 cup sour cream
Heat the water until boiling. Add raisins and boil until raisins are soft and cooked through, about 5 minutes. Add the remaining ingredients. Cook over medium high heat until thickened, careful not to scorch.
Pour into a 9-inch homemade pie crust. Bake at 350 degrees for 45 minutes. Cover with meringue and sprinkle with brown sugar after it is cooled completely.
Meringue:
Beat 3 egg whites and 2 tablespoons of sugar until stiff. (Bowl and egg whites should be very cold, straight from refrigerator.)
Note: My favorite dessert at Thanksgiving and will probably become yours, too, if you give it a try.
-- Food and Family: Cooking with Angie Bauman
