y about 2-inches for 8 hours or up
Preheat oven to 375 degrees F ( 190 degrees C).
Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.
This recipe is for two 9-inch pies.
Mix dry ingredients; add to sour cream in double boiler and cook.
Add small amount of hot mixture to beaten egg yolks and blend.
Add eggs to hot mixture and cook 10 minutes or until thick.
Add vanilla and raisins. Fill baked shells.
Top with meringue and bake until meringue turns a pretty tan.
Cook raisins in 1 cup water until hot and plump.
Add sugar and stir until dissolved.
In a small bowl, combine cornstarch and cold water.
Add to raisin mixture.
Boil 2 minutes, stirring constantly.
Remove from heat.
Gradually whisk half of raisin mixture into yolks, stirring constantly.
Return to the rest of the hot raisin mixture; whisk to blend.
Return to stove; boil 1 minute, stirring constantly.
Remove from heat and cool slightly. Add sour cream and vanilla.
Pour into shell.
rom whites, set whites aside for meringue. PASTRY: In a large
salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and
br>Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in
Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.
Stir in raisins.
Pour into pie shell.
Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.
Cool.
If desired,top servings with sour cream.
Combine flour with salt.
Cut in shortening until particles are pea size.
Sprinkle with milk to make a stiff dough.
Roll on lightly floured board or cloth to fit a 8\" pie tin.
Fold edge under and flute rim.
In a medium sized saucepan, mix the 1 cup sugar, salt, cinnamon, nutmeg, cloves and cornstarch. Beat in the egg yolks and then the sour cream and raisins. Cook over low heat about 10 minutes, stirring constantly, until well thickened. (Mix will thin on heating and then thicken again.) Remove from heat and cool 15 to 20 minutes.
Beat eggs; add sugar.
Beat until light.
Whip sour cream and fold into egg mixture.
Add raisins, nutmeg, salt and lemon juice. Pour into unbaked pie shell.
Bake in preheated oven at 450\u00b0 for 10 minutes, then reduce heat to 350\u00b0.
Bake for another 20 minutes or until filling is set and tests done with toothpick.
Cover 3/4 cup raisins with water and cook until tender.
In other bowl, mix sugar, cinnamon and cornstarch.
Mix sour cream and 3 eggs (separate the whites for meringue) and add to sugar mixture.
Cook in microwave stirring every little bit until thick. Add oleo and vanilla.
Put in a 9-inch pie crust and top with meringue.
Bake until brown.
Cook raisins, sour cream, eggs and spices.
Bring to a boil and cook until thickened, stirring constantly.
Cool completely.
Blend cream cheese, powdered sugar and whipped cream.
Spread 1/2 of this mixture into pie shell.
Add cooled raisin mixture and other 1/2 of the cream cheese mixture.
Chill and garnish if desired with sweetened whipped cream.
Cook raisins in small amount of water over low heat for 10 to 15 minutes.
Remove from fire and cover.
Mix together the sugar, cinnamon and flour; add to raisins.
To this, add vanilla and sour cream; mix well.
Pour into prepared baked pie shell.
Chill well before serving.
Top with whipped cream.
Bake pie shell at 450\u00b0 for 10 minutes.
Cover raisins with boiling water; let stand 5 minutes; drain.
In mixing bowl, combine sugar, cinnamon, salt and cloves.
Stir in sour cream, eggs and lemon juice.
Stir in raisins last.
In a medium saucepan, cover the raisins with water and cook them over medium-high heat until they are very plump and tender. Drain the raisins; return them to the saucepan. To the raisins, add the sour cream and boil for 10 minutes. To the sour cream and raisins, add the sugar, flour, egg yolks, vanilla and salt. Cook until thick, then add the pecans and remove from heat. Pour the mixture into a prebaked pie shell; top with meringue made from left over whites and 4 tablespoons of sugar. Bake in a 350\u00b0 oven until the meringue is brown.
Cook raisins in 1/2 cup water until water is gone.
Mix flour and sugar and stir in raisin mixture.
Add egg yolk to sour cream. Add cinnamon and salt.
Cook together until thickened.
Remove from heat and add soda.
Turn into baked pie shell and top with beaten egg whites.
Brown.
In a medium saucepan cover the raisins with water and cook them over medium heat until plump.
Drain the water from raisins. Add sour cream and boil for 10 minutes on low heat and stir.
To the sour cream and raisins add the sugar, flour, egg yolks, vanilla and salt.
Cook until thick.
Add pecans and remove from heat.
Pour into prebaked pie shell.
Top with meringue from the whites with 1/4 teaspoon cream of tartar and 4 tablespoons sugar. Bake at 350\u00b0 for 15 minutes.
Combine sugar, cinnamon, cloves, salt, sour cream and eggs; stir well and fold in raisins.
Spoon mixture into pie shell and bake in a 350\u00b0 oven for 40 to 45 minutes.
In saucepan, stir together the sour cream, 1 1/2 cups sugar, flour, egg yolks and raisins, stirring constantly until thickened. For Meringue: Place egg whites and cream of tartar in mixing bowl.
Beat until soft peaks form; gradually add 1/4 cup sugar, 1 tablespoon at a time. Beat until mixture forms stiff, glossy peaks. Pour warm filling into baked pie shell. Spread meringue over filling. Bake at 350\u00b0 for 15 minutes.
Beat eggs.
Add sour cream, flour and spices.
Mix well.
Stir in raisins.
Pour into unbaked 9-inch pie shell.
Bake at 325\u00b0 for about 50 minutes or until knife inserted in center comes out clean.
Serve plain or with whipped cream or use the egg whites for meringue.