Raisin Cream Pie (Kinnie's Sour Cream Pie)
Miriam Palm, California, December 23, 2006
I don't know if this is particulary a Germans from Russia treat, but it's a great delicacy (if you could say that) in north central Montana. Obviously made with what people had to hand when there was no fresh fruit. Eddie Loeb is totally devoted to this pie, and it's so easy to make.The cream and raisins caramelize as they cook, and it's delicious.I got the recipe from my mother in law, Laura McKinnie Palm, whose nicknameis Kinnie; she's 96 years old and lives in Chinook, Montana.
Boil together: 1 C raisins, 1 C water
Mix together: 1 C sour cream, 1 C sugar, 2 egg yolks, 1 heaping T cornstarch
Add to water/raisin mixture; cook until thick. Pour into baked pie shell and cover with meringue (see below); bake until golden brown.
Meringue: whip 2 egg whites until stiff; add 3 T sugar and 1 T cornstarch (mixed first). Put on pie, being careful edges are sealed.
Bake at 425 degrees for 5-7 minutes.