Time 2h10m Yield Serves 8 Number Of Ingredients 7 Steps:
Preheat oven to 400˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow, about 3 minutes. Stir in sugar, sour cream, raisins, pecans, and flour until combined. Pour mixture into piecrust. Bake on bottom rack of preheated oven for 10 minutes. Reduce temperature to 350°F; bake until center is set, about 45 minutes more. Cool completely on a wire rack, about 1 hour.
Time 40m Yield 8 servings. Number Of Ingredients 15 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.
Time 12m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Mix together filling ingredients and cook until thick. Pour into pre-baked pie shell – that’s it, no more cooking. Optionally you may top with meringue, lightly brown the meringue.
Time 1h Yield 8 servings. Number Of Ingredients 9 Steps:
In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin). , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.
Time 40m Yield 8 Number Of Ingredients 14 Steps:
In a small saucepan, place raisins and enough water to cover; bring to a boil. Turn off heat; set aside. In a heavy saucepan, combine sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream. Beat in egg yolks. Add milk; cook over medium heat, stirring constantly, until pudding comes to a boil and is very thick. Remove from the heat. Drain raisins, reserving 1/2 cup liquid. Stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. For meringue, in a small mixing bowl, beat egg whites with salt until foamy. Gradually add sugar, about 1 tablespoon at a time; beat until stiff and glossy. Spread over pie, making sure meringue covers all of filling. Bake at 350 degrees F for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the refrigerator.
Yield Makes one 9-inch pie Number Of Ingredients 14 Steps:
On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly. Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired. In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.
Yield 8 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside. In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool. In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue. Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.
Yield 6 serving(s) Number Of Ingredients 18 Steps:
Cover raisins with 1 cup of boiling water, let stand 5 minutes. Drain. Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk. Do not stir. Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass. Shape mixture into a ball and roll between sheets of plastic wrap. Peel plastic wrap off of top of pastry, and invert pastry into 9" pie pan. Crimp edge and flute. Bake pastry in 425 degree F. oven 12-15 minutes or until lightly browned. Cool on wire rack. FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir until mixture is thick and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly. Gradually stir about 1 cup of the hot mixture into yolks. Return mixture to saucepan. Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins. Stir just until mixed; do not overmix. Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar. Stir until sugar is dissolved. Beat at high speed until mixture holds soft peaks. Add vanilla extract. Beat until mixture holds stiff peaks. Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes. Cool, cover, and chill to store. —–
