Rainbow cafe osgood pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raisins |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 1⅓ | cup | Sour Cream |
| ½ | cup | Pecans -- chopped |
| 3 | Egg Yolks -- beaten | |
| 1 | tablespoon | Margarine -- melted |
| 1 | tablespoon | Vanilla |
| 1 | 9 Inch Pie Shell -- baked | |
| 3 | Egg Whites | |
| ⅓ | cup | Sugar |
Directions
Pour boiling water over raisins; let stand 10 mins and drain. Combine raisins, sugar, flour, cinnamon, nutmeg and salt in a saucepan until thoroughly mixed. Add sour cream, pecans, egg yolks, and margarine.
Cook over medium heat until thick, stirring frequently. Remove from heat and allow to cool slightly. Add vanilla. Pour mixture into baked pie crust. Make meringue by beating egg whites to soft peak stage.
Add sugar and continue beating until stiff peaks form. Spread on top of pie and brown in preheated 350 F oven for 10 to 12 mins. Makes 6 to 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking