Sour Cream Raisin Pie
- 1 cup raisins
- Pastry dough
- Pie weights or raw rice for weighting shell
- 2 large eggs
- 1 cup sour cream
- 3/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- In a bowl soak raisins in water to cover by 2 inches at least 8 hours and up to 1 day.
- Drain raisins in a sieve.
- On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch glass pie plate (1 quart).
- Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively.
- Chill shell until firm, about 30 minutes.
- Preheat oven to 425 F.
- Lightly prick bottom of shell all over with a fork and line shell with foil.
- Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes.
- Carefully remove foil and weights or rice and bake shell until golden, about 8 minutes more.
- Cool shell in pan on a rack.
- Reduce temperature to 400 F.
- Separate eggs.
- Chill whites until ready to use.
- In a bowl whisk together yolks and sour cream and whisk in 1/2 cup sugar, flour, vanilla, cloves, nutmeg, salt, and raisins.
- Pour filling into shell and bake in middle of oven 10 minutes.
- Reduce temperature to 350 F. and bake pie 30 to 40 minutes more, or until filling is set.
- Remove pie from oven but keep temperature at 350 F. In another bowl with an electric mixer beat whites until they just hold soft peaks.
- Gradually add remaining 1/4 cup sugar, beating until meringue just holds stiff peaks.
- Spread meringue over warm pie, covering filling completely and making sure meringue touches shell all the way around.
- Bake pie in middle of oven until meringue is golden, about 10 minutes.
- Cool pie on rack and serve at room temperature.
raisins, pastry dough, pie, eggs, sour cream, sugar, flour, vanilla, ground cloves, freshly grated nutmeg, salt
Taken from www.epicurious.com/recipes/food/views/sour-cream-raisin-pie-14458 (may not work)