Cinnamon Raisin Sour Cream Pie

Products Used
Cinnamon Raisin Sour Cream Pie

Ingredients

Meringue

Directions

  1. Preheat oven to 350°F. Prepare a 9-inch deep dish pure butter crust or use store-bought.
  2. Blind bake pie crust by cutting a piece of parchment paper into a circle a few inches wider than the circumference of pie crust.
  3. Place cut parchment onto pie crust and fill completely with dry beans or rice. Place in oven and bake for approximately 18 minutes or until crust has golden edges.
  4. Remove from oven and carefully remove hot beans using an ice cream scoop. Brush crust with beaten egg and return to oven for another 5 minutes. Watch to ensure that crust does not bubble. If it does, prick with a fork and gently press even. Let cool.
  5. In a saucepan large enough to hold all ingredients, combine sour cream, egg yolks, salt, sugar, cornstarch, raisins, and lemon juice.
  6. Whisk mixture to a boil. Once thick bubbles form and mixture has visibly thickened remove from stove and add vanilla and cinnamon.
  7. Pour into prebaked pie crust and set aside.
  8. With handheld or stand mixer, beat egg whites, sugar, and cream of tartar to stiff peaks. Add vanilla and when incorporated stop whipping.
  9. Either spread onto surface of pie or fill a piping bag with meringue and fitted with a large star tip.
  10. Decorate pie and place in oven for about 7-10 minutes or until meringue is golden brown.
  11. Remove from oven and serve chilled. 
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