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Raisin Pie : COLLECTION
filling, roll out other half of pie pastry. Cut pastry into 1/2 inch
wide strips. Weave strips on top of filling to make a lattice crust.
Press ends of strips into rim of crust. Fold bottom pastry over the
lattice strips, seal and flute. Bake as directed in individual recipe.
Raisin Sour Cream Pie - Betty Crocker
9
-
inch baked pie shell
follow directions for pie pastry above, except
use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp. Cold
Water - When shell is rolled out and placed in pie plate, flute edges,
and prick the shell (bottom and sides) with the tines of a fork. Bake at
450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate)
on a wire rack.
1
1
3
1
1
1
1
3
1/2 Tbsp. Cornstarch
Cup plus 2 Tbsp. Sugar
/4 Tsp Ground Nutmeg
/4 Tsp Salt
1/2 Cups Sour Cream
1/2 Cups Raisins
Tbsp. Lemon Juice
Egg Yolks - Save whites for Meringue
Brown Sugar Meringue
Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in
sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Pour into baked pie shell. Prepare meringue
3
1
6
1
Egg Whites
/4 Tsp Cream of Tartar
Tbsp. Packed Brown Sugar
/2 Tsp Vanilla
Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.
Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.
Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate
brown, about 10 minutes. Refrigerate any remaining pie immediately. 8
servings, 515 calories per serving.
amyl
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/raisin-pie-coll.html (2 of 2) [12/17/1999 11:31:16 AM]
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