- Baked 8-inch pie shell
- 1/4 cup sugar
- 1 cup dairy sour cream
- 1 cup golden raisins
- 3 egg yolks, beaten
- 1-1/2 tbspn cornstarch
- 1/2 tspn salt
- 1/2 tspn ginger
- 1/2 tspn cinnamon
- 1/8 tspn cloves
- 1/8 tspn nutmeg
- 1/2 cup light corn syrup
- 1 tbspn grated orange peel
- Meringue (see below)
Mix sugar, cornstarch, salt, and spices in top of double boiler. Stir in corn syrup, egg yolks, sour cream, raisins, and orange peel.
Cook over hot water, stirring until smooth and thick, about 15 to 18 minutes. Pour into cool pie shell. Top with meringue. (See below.) Bake in moderate oven, about 350 degrees, until brown, about 12 to 15 minutes.
Perfect Meringue for Topping 8-inch Pies
- 2 egg whites
- 1/4 tspn cream of tartar
- 1/8 tspn salt
- 1/4 tspn vanilla
- 1/4 cup sugar
Have egg whites at room temperature to obtain the greatest volume. Place them in a bowl with cream of tartar, salt, and vanilla. Beat with electric mixer at medium speed until entire mixture is frothy. Do not beat until eggs stiffen.
Add sugar a little at a time, beating well after each addition. Do not underbeat. Beat until sugar dissolves to help prevent beading. Continue to beat until stuff, pointed peaks form when you lift beater slowly.
Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inner edge of crust. This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around edge.
More "Lost" Farmer's Pie Recipes
Farmer's French Pear Pie (1965)
Farmer's Butterscotch Peach Pie (1965)
(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)
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