Cheri’s Mom’s Sour Cream Raisin Pie

3 egg yolks

1 cup (8 ounces) sour cream

1/2 cup sugar (brown sugar is best, but white is okay)

2 tablespoons flour

1 tablespoon vinegar or lemon juice

Dash of salt

1-1/2 cups raisins (12 ounces)

1 pie crust*

Boil raisins in water for 5 minutes, then drain and cool.

Cook together:  egg yolks, sour cream, sugar, flour, vinegar, and salt, until thickened.

Cool mixture, then stir in raisins.

Place mixture into 9-inch or 10-inch diameter round pan lined with pastry *(see below).  Bake in hot oven (450 degrees F.) 10 minutes, then reduce heat to medium hot oven (350 degrees F.) and bake 30-35 minutes longer. 

Remove pie from oven, and bring oven temperature back up to 450 degrees.  Begin making meringue topping:

Boil 4 tablespoons sugar with 2 tablespoons water, 1 tablespoon potato starch, and dash

of salt until thick and clear.  Set aside.  Beat three egg whites until foamy (electric mixer

is best for this).  Slowly add boiled mixture to egg whites while continuing to beat, for

about 5 minutes or until egg white mixture is glossy and thick.

Spoon meringue topping onto pie, sealing the edges of the crust all around.   Put pie in hot oven for approximately 5 minutes, or until meringue is golden color.

Cut pie into wedges and enjoy with hot tea or coffee!

*Pie crust:

1-1/2 cups flour

½ teaspoon salt

½ cup plus 1 tablespoon lard

2-1/2 tablespoons icy cold water

½ tablespoon vinegar

Combine flour, salt and lard in bowl with a fork, until the mixure makes pea-sized crumbs.  In another small bowl or cup, combine cold water and vinegar.  Add this to flour mixture, making a dough.  Dough should separate from sides of bowl as you stir, clinging to the fork.  If too sticky, add a tiny bit more flour.  If too dry, add a tiny bit more water.

Dough will now be in a ball.  Place ball in center of round, shallow pan (9” or 10” in diameter).  Using the palms of your hands, press down and out, covering the pan with a thin crust.  You will need to work the crust up the sides of the pan, also.  Make sure the crust is uniformly thin, no gaps or holes.  It is now ready for the pie filling.