Sour Cream Pie

Instructions

1. Preheat oven to 350 degrees F.
2. Pastry
3. Prepare pastry as per recipe. Press dough over the bottom and up the side of a 9” pie plate; with a fork prick the dough.
4. Line the crust with foil; fill with dried beans or pie weights.
5. Bake 10 - 15 minutes; remove the dried beans/pie weights and the foil.
6. Let cool on a rack.
7. Filling
8. Meanwhile prepare the filling, cream together egg yolks and ½ cup sugar.
9. Add cinnamon, cloves and salt.
10. Stir in sour cream and raisins.
11. Pour mixture into prepared pie shell.
12. Bake for 15- 20 minutes or until the pie crust is golden brown and a knife inserted in the centre comes out clean.
13. Meringue
14. While pie is cooking, place egg whites and remaining salt in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
15. Spread the meringue evenly over the top of the pie. Swirl meringue as desired. Increase the oven temperature to 400 degrees F.
16. Place the pie on a cookie sheet and bake for 5 – 10 minutes or until the meringue is lightly browned.
17. Cool on rack.
18. Slice into eight pieces and serve.