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Sour Cream Raisin Pie
Yield: 6 Servings

1 1/2 cup all-purpose flour
3/4 tsp salt
1/2 cup canola oil
3 Tbsp milk

1 cup dark raisins
3 egg yolks
1 cup sugar
6 Tbsp all-purpose flour
1/4 tsp salt
2 cup milk
3/4 cup sour cream
1/4 cup unsalted butter
1 tsp vanilla extract

3 egg whites
6 Tbsp granulated sugar
1/4 tsp salt
1/4 tsp cream of tartar
1/2 tsp vanilla extract

Cover raisins with 1 cup of boiling water, let stand 5 minutes.
Drain. Separate egg yolks from whites, set whites aside for

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.

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.

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.


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