*  Exported from  MasterCook  *

                    Norske Nook Sour Cream Raisin Pie

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MERINGUE-----
   2      cups          Sour cream
   4                    Egg yolks
   1 3/4  cups          Sugar
   4      teaspoons     Flour -- heaping
   1 1/2  cups          Raisins
   1                    Baked single piecrust
  12      medium        Egg whites
     1/4  teaspoon      Cream of tartar -- heaping
   2      cups          Powdered sugar

To make filling:  In heavy medium saucepan, stir sour cream & egg yolks together. 
 Add sugar, flour & raisins.  Mix with wooden spoon. 
Cook over medium heat until raisins are plump & filling is glossy
 (about 5 minutes after full boil, or just a little longer, depending on heat). 
Cool filling slightly.  Pour into cool crust.

 To make meringue: 
 Separate whites from yolks, being carefull not to drip any yellow into whites.
 (Reserve yolks for another use.) In mixing bowl, add cream of tartar to egg whites. 
 Using electric mixer on high speed, beat until stiff. 
 Add powdered sugar. 
 Beat until soft peaks form. 
Using a licker (rubber spatula), spread layer of meringue onto pie.
 Make a good seal over filling. 
 Spread until it meets edge of crust to keep meringue from shrinking as it stands or bakes. 
 Repeat until meringue is used up.
Gently swirl top to make it pretty.

 To bake pie:  Bake in 400^F oven for 15 to 20 minutes, watching closely.
Remove from oven when peaks are golden brown.  
Cool. Eat immediately or keep in cool room. 
 Do not refrigerate unless keeping overnight.

 Notes: Eat warm. Leftovers in refrigerator wept a sugary syrup, & the
 pie tasted sweeter (in fact to sweet) cold than fresh from the oven.



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