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Ingredientes
- 2 c. sifted pastry flour
- 3/4 c. Crisco
- 1 tsp salt
- 4 to 6 tbsp ice water
- 2 c. lowfat sour cream
- 3 egg yolks
- 3/4 c. brown sugar
- 3 tbsp flour
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 c. raisins
- 1/2 c. water
- 3 egg whites
- 6 tbsp sugar
Direcciones
- Sift together flour and salt. Add in half the Crisco, broken into tiny pcs. Work the Crisco into the flour gently with your fingertips till the mix contains walnut sized lumps.Sprinkle water over flour, stirring quickly till the dough just begins to hold together. Press mix together, place in a ziploc bag and store in the refrigerator one to two hrs to rest.
- Remove from refrigerator 15 to 20 min before rolling out and allow to sit at room temperature.
- Roll thinly and line two 8 inch pie pans. Using a fork, pierce the crust in several places and bake in a 400°F oven till lightly golden brown but not brown.
- In a small covered sauce pan, cook raisins with water till liquid is absorbed (about five min). Allow to cool.Put together sugar and flour. Add in beaten egg yolks, lowfat sour cream, cinnamon and vanilla.
- Cook in a double boiler till mix begins to thickened. Fold in raisins, and divide evenly into two 8 inch prebaked pie crusts.
- Spread with meringue.
- Beat egg whites till stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar.Spread meringue on top of raisin filling. Sprinkle lightly with sugar.
- Bake at 350°F till meringue is lightly golden brown (about 12 min).
- Makes two 8 inch pies.
- Serve at room temperature with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 389 | |
| Calories from Fat 182 | 47% |
| Total Fat 20.67g | 26% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 4.28g | |
| Cholesterol 20mg | 7% |
| Sodium 231mg | 10% |
| Potassium 201mg | 6% |
| Total Carbs 49.38g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 29.23g | 19% |
| Protein 3.59g | 6% |
