Ann’s Sour Cream And Raisin Pie

• portions: 1 Pie

Ingrédients

2 c sour cream

4 egg yolks (save whites for meringue)

1 c sugar

4 heaping T flour

1/12 c raisins

Optional: cinnamon, cloves, allspice to taste

Meringue

4 egg whites

1/4 t cream of tartar

4-5 T sugar

Pre-baked pie crust

Instructions

1. Stir sour cream and egg yolks in sauce pan over medium-low heat. Stir constantly.

2. Add raisins, sugar and flour. Cook until raisins are plump and mixture is glossy. Optional: add cinnamon, cloves and allspice to your taste.

3. Pour into pre-baked pie crust.

4. Make meringue: beat egg whites and cream of tartar on high speed until frothy. Add sugar slowly until peaks form. Using rubber spatula, spread meringue over pie edge to ensure firm seal. Swirl top of meringue with swirls to create peaks.

5. Bake at 350° until peaks are golden brown- less than 5 min.

Notes

One of Jon Hart’s favorite pies. Paired with butterscotch pie, it is a staple at Hart holidays.