Mini Sour Cream Raisin Pie

Ingredients

• Raisins

  seedless

  1 cup, packed or 165g

• Granulated sugar

  white

  ⅔ cup or 133g

• Cornstarch

  3 tbsp or 23g

• Salt

  table

  ⅛ tsp or 0.8g

• Cloves

  ground

  ⅛ tsp or 0.3g

• Cinnamon

  ground

  ½ tsp or 1g

• Sour cream

  reduced fat, cultured

  1 cup or 242g

• 2% milk

  ½ cup or 122g

• Egg yolk

  raw

  3 large yolk (separated from white) or 51g

• Nuts

  Nuts, Mixed - Gold Emblem

  ½ cup or 58g

• Pillsbury Mini Pie Crusts

  8 mini pie crust or 224g

• Egg white

  raw

  3 large or 99g

• Salt

  table

  ¼ tsp or 2g

• Granulated sugar

  white

  6 tbsp or 76g

Directions

1. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside.
2. In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat.
3. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.
4. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie crusts.
5. For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust.
6. Bake at 350° for 8 minutes or until golden brown. Cool on a wire rack for 30 minutes; refrigerate for 30-60 minutes before serving. Refrigerate leftovers.
7. Adapted from https://www.tasteofhome.com/recipes/grandma-s-sour-cream-raisin-pie/