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1993-01-25
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Date: Wed, 30 May 90 12:58:26 -0500
From: debs@walt.cc.utexas.edu (Deb Summa)
Subject: Sour cream raisin pie recipe
From "Blue Ribbon Pies", compiled by Maria P. Robbins
- -------------
Sour Cream Raisin Pie
This scrumptious raisin pie is topped off with an unusual
brown-sugar meringue.
1 baked 9" pie shell
Filling:
1.5 Tbsp cornstarch
1 c + 2 Tbsp sugar
1/4 tsp salt
3/4 tsp nutmeg
1.5 c sour cream
3 egg yolks
1.5 c raisins
1 Tbsp lemon juice
Combine cornstarch, sugar, salt and nutmeg in a saucepan.
Blend in sour cream, then egg yolks, raisins, and lemon juice.
Cook over medium heat, stirring constantly, until mixture is
thick and comes to a boil. Boil 1 minute and turn into baked
pie shell. Prepare meringue.
Brown-Sugar Meringue
3 egg whites, at room temp.
1/4 tsp cream of tartar
6 Tbsp brown sugar
1/2 tsp vanilla extract
Preheat oven 400.
Whip egg whites until frothy. Beat in cream of tartar and
continue beating until peaks start to form. Beat in sugar,
1 Tbsp at a time, then beat in vanilla. Heap meringue onto
pie and seal edges. Bake for 10 minutes. Let cool away from
drafts.
=-=-=
Recipe attributed to Mrs. Marian Potts, St. Paul, Nebraska;
apparently this was a winner at the Howard County Fair.