Sour Cream Raisin Pie

When I was in college, there was a restaurant in town that made the most delicious sour cream raisin pie I had ever had. I got the recipe from them many years later and have tweeked the recipe to my own liking. I love the creamy filling topped by the meringue. I know in some places they top it with whipped cream, but I still prefer the light meringue.

3 egg, separated - yolks for filling, whites for meringue
1 cup sugar
1 cup sour cream
1 cup raisins
1 tablespoon flour
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon vanilla bean paste

In a medium saucepan add raisins to boiling water. Boil for 10 minutes. Drain. (this will make the raisins plump and soft)  Separate the eggs and save the whites for the meringue topping. Beat eggs in medium bowl, then add sugar to combine.  Add sour cream to egg mixture and whip, then add nutmeg, salt and lemon juice.  Fold in raisins until incoporated.  Whip sour cream and fold into egg mixture.

Place a pan on the stove and get some water simmering in the pan.  Put mixing bowl over the simmering water and stir until the filling mixture thickens.  Let filling mixture cool and then pour into a pre-baked 9" pie crust.  Set aside.

Meringue topping:

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup hot water
6 egg whites
1/2 cup sugar
Pinch salt
1 teaspoon vanilla

Preheat oven to 400 degrees.  Mix cornstarch and cold water in saucepan, add 1/2 cup hot water and bring to a boil - stirring constantly. Stir and cook until mixture thickens. Remove from heat and allow to cool down.  In a medium bowl beat egg whites until foamy, add sugar, salt and vanilla - beat to combine.  Turn mixer on low and slowly mix in cooled cornstarch mixture.  Return mixer to high and beat until medium peaks form.

Spread meringue onto cooled pie. Take care to spread completely to the sides so meringue topping does not shrink from edges.  Bake at 400 degrees for about 15 minutes. Watch closely and remove when peaks of topping are golden brown.  Enjoy