Sour Cream Raisin Brown Sugar Meringue Pie

• 1 whole Baked Pie Crust For A One Crust Pie
• FOR THE RAISIN FILLING:
• 2 cups Raisins
• 1 cup Water
• 1/4 cups Sugar
• 2 Tablespoons All-purpose Flour
• 2 teaspoons White Vinegar
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1 pinch Cloves
• 1 teaspoon Orange Zest (optional)
• 1 pinch Salt
• FOR THE CUSTARD:
• 2 cups Sour Cream
• 1 cup Cold Milk
• 5 whole Large Egg Yolks (reserve The White For Meringue)
• 1/2 cups Sugar
• 1/4 cups Cornstarch
• 3 Tablespoons Dark Brown Sugar
• 1 pinch Salt (Tiny Pinch)
• 4 Tablespoons Cold Butter, Cut Into Cubes
• FOR THE MERINGUE:
• 3 whole Egg Whites, Room Temperature
• 1/4 teaspoons Cream Of Tartar
• 6 Tablespoons Brown Sugar
• 1/2 teaspoons Vanilla Extract

1. The recipe looks daunting with all the ingredients, but you break it into 3 parts.
2. For the raisin filling:
3. Measure raisins, water, sugar, flour, vinegar, cinnamon, nutmeg, cloves, zest (optional) and salt into a heavy saucepan; stir. Bring the mixture to a boil, then cover it, turn the temperature down to a slow simmer. Stir occasionally until the raisins are plump and the sauce coats the back of a spoon, about 5-7 minutes. Remove it from the heat.
4. For the custard:
5. (I don't have a double boiler; I sit a pan in a larger pan filled with water.) In a double boiler, whisk together the sour cream, milk, yolks, sugar, cornstarch, brown sugar, and salt. Heat the mixture over simmering water and stir constantly until it thickens on the back of a wooden spoon. Turn off the heat, add the butter and stir until incorporated.
6. To fill the pie, there are 2 options. You can stir the raisins (after draining any liquid off them) into the custard and pour into the pie, or you can drain the raisins and add them to the bottom of the pie and pour the custard over the top. Either way, immediately place the meringue on top and get it into the oven to brown the meringue. The heat from the pudding will help cook the meringue from below.
7. For the brown sugar meringue:
8. Preheat oven to 350F.
9. Place the room temperature egg whites into a completely clean and dry mixing bowl with the cream of tartar. Mix until foamy, beating with the whip attachment. Add brown sugar one tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract. Spread evenly over the hot pie filling, sealing the edges to the crust of the pie (no gaps).
10. Bake in the preheated oven for 10 minutes.

pie crust, raisins, water, ubc, allpurpose, white vinegar, ground cinnamon, ubc, cloves, orange zest, salt, sour cream, milk, egg yolks, sugar, ubc, brown sugar, salt, butter, egg whites, ubc, brown sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/sour-cream-raisin-brown-sugar-meringue-pie/ (may not work)