My Mamas Raisin Cream Pie Recipes

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

SPECIAL RAISIN CREAM PIE

Steps:

• Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool.
• Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping.
• Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.

RAISIN CREAM PIE

Steps:

• Add raisins to water in saucepan and simmer 5 minutes.
• Beat egg yolks, sugar, vinegar and flour until light and creamy.
• Slowly add to raisins.
• Cook, stirring constantly, until filling is thick, 4 to 5 minutes.
• Remove from heat, stir in butter and cool until lukewarm.
• Pour raisin mixture into pie shell and top with meringue.
• Perfect Meringue.
• Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla.
• Beat with electric or hand beater, at medium speed, until entire mixture is frothy.
• Do not beat until eggs stiffen.
• Add sugar, a little at a time, beating well after each addition.
• Do not under beat. Beat until sugar dissolves to help prevent beading.
• To test, rub some of meringue between your fingers to see if it is still grainy.
• (The grains are undissolved sugar) Continue to beat until stiff, pointed peaks for when beater is slowly lifted.
• Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around.
• This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep.
• Lift up meringue over pie in points with back of teaspoon.
• Bake in moderate oven (350 F) 12 to 15 minutes, or until meringue peaks are golden brown.
• Too long baking may cause weeping.
• Cool gradually away from drafts.