Recipe: Sour Cream Raisin Pie (Duncan Hines, 1940's)

SOUR CREAM RAISIN PIE

1/2 cup raisins
1/2 cup nut meats
1 cup white granulated sugar
2 1/2 tbsp flour
1 tsp cinnamon
1/2 tsp ground cloves
1 1/2 cups sour cream
3 egg yolks
1 (10 inch) single pastry pie crust, baked
3 egg whites
6 tbsp white granulated sugar

TO MAKE THE FILLING FOR A 10-INCH BAKED PASTRY PIE SHELL:
Mix together and chop raisins and nuts.

Then mix together the dry ingredients; (sugar, flour, cinnamon and ground cloves), and add to chopped raisins and nuts.

Pour sour cream over above mixture and stir all together thoroughly. Place in double boiler and bring to at boil.

Beat 3 egg yolks in a cup, add some of hot mixture to egg yolks, mix well and stir egg yolk mixture back into pan. Stir mixture in pan constantly to avoid lumping. Continue cooking until thick.

Pour thickened mixture into a baked pastry shell.

In a separate bowl, beat the egg whites, adding a total of 6 tbsp sugar, gradually, until egg whites stand in a peak.

Top pie with this meringue and bake in a 350 degree F oven until meringue is golden brown, about 20 minutes.

Source: Duncan Hines, Adventures in Good Eating at Home column, Milwaukee Sentinel newspaper, May 30, 1948