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From the Los Angeles Unified School District.
A staggeringly luscious pie that could easily have come from the
'30s or '40s, but the recipe card is dated February 1968.
Active Work Time: 25 minutes * Total Preparation Time: 1 hour 25 minutes plus 45 minutes for chilling
FILLING
1 1/3 cups raisins
Boiling water
2/3 cups sugar
1/4 teaspoon salt
1/4 cup cornstarch
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Pinch cloves
1 1/2 cups sour cream
1/2 cup buttermilk
3 egg yolks, beaten
2 teaspoons lemon juice
1 (9-inch) prepared pie shell, baked until light brown
* Barely cover raisins with boiling water; let stand 1 hour. Drain well.
* Combine sugar, salt, cornstarch, nutmeg, cinnamon and cloves. Add sour cream, buttermilk, egg yolks and lemon juice. Add drained raisins.
* Cook over low heat, stirring constantly, until thickened to pudding-like consistency, about 5 minutes. Chill until firm, about 45 minutes.
* When cool, spread filling into pie shell.
MERINGUE
3 egg whites
1/2 teaspoon vanilla extract
Pinch salt
1/4 teaspoon cream of tartar
1/4 cup sugar
* Beat egg whites, vanilla and salt until light and foamy; add cream of tartar and beat to soft peaks; add sugar gradually and beat to stiff peaks.
* Spread meringue on top of pie and bake at 425 degrees to brown meringue, about 5 minutes.
6 to 8 servings. Each of 8 servings: 394 calories; 279 mg sodium; 122 mg cholesterol; 16 grams fat; 59 grams carbohydrates; 6 grams protein; 0.36 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999
A staggeringly luscious pie that could easily have come from the
'30s or '40s, but the recipe card is dated February 1968.
Active Work Time: 25 minutes * Total Preparation Time: 1 hour 25 minutes plus 45 minutes for chilling
FILLING
1 1/3 cups raisins
Boiling water
2/3 cups sugar
1/4 teaspoon salt
1/4 cup cornstarch
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Pinch cloves
1 1/2 cups sour cream
1/2 cup buttermilk
3 egg yolks, beaten
2 teaspoons lemon juice
1 (9-inch) prepared pie shell, baked until light brown
* Barely cover raisins with boiling water; let stand 1 hour. Drain well.
* Combine sugar, salt, cornstarch, nutmeg, cinnamon and cloves. Add sour cream, buttermilk, egg yolks and lemon juice. Add drained raisins.
* Cook over low heat, stirring constantly, until thickened to pudding-like consistency, about 5 minutes. Chill until firm, about 45 minutes.
* When cool, spread filling into pie shell.
MERINGUE
3 egg whites
1/2 teaspoon vanilla extract
Pinch salt
1/4 teaspoon cream of tartar
1/4 cup sugar
* Beat egg whites, vanilla and salt until light and foamy; add cream of tartar and beat to soft peaks; add sugar gradually and beat to stiff peaks.
* Spread meringue on top of pie and bake at 425 degrees to brown meringue, about 5 minutes.
6 to 8 servings. Each of 8 servings: 394 calories; 279 mg sodium; 122 mg cholesterol; 16 grams fat; 59 grams carbohydrates; 6 grams protein; 0.36 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999