Not quite Rhubarb time - Sour Cream/Raisin Pie
Here is my version of the locally famous Norske Nook Sour Cream Raisin Pie
2 cups Sour cream
4 Egg yolks
1/2 tsp Vanilla - or insides of 1/4 vanilla pod
1 3/4 cups Sugar
4 teaspoons Flour, heaping
1 1/2 cups Raisins
1 Baked single piecrust
12 medium Egg whites, at room temperature NB! Large eggs make poor meringue. Small eggs, despite their size, do not necessarily have less egg white & are better than large if you can't find medium
1/4 teaspoon Cream of tartar,
2 cups Powdered sugar
To make filling: In heavy medium saucepan, stir sour cream & egg yolks together. Add sugar, flour & raisins. Mix with wooden spoon. Cook over medium heat until raisins are plump & filling is glossy (about 5 minutes after full boil, or just a little longer, depending on heat). Cool filling slightly. Pour into cool crust.
To make meringue: Separate whites from yolks. (Reserve yolks for another use.) In mixing bowl, add cream of tartar to egg whites. Using electric mixer on high speed, beat until stiff. Add powdered sugar. Beat until soft peaks form. Using a rubber spatula, spread layer of meringue onto pie. Make a good, tight seal over filling. Spread until it meets edge of crust to keep meringue from shrinking as it stands or bakes. Repeat until meringue is used up. Gently swirl top for decoration.
To bake pie: Bake in 400F oven for 15 to 20 minutes, watching closely so that the meringue doesn't overbrown. Remove from oven when peaks are golden brown. Cool. Eat immediately or keep in cool room. Do not refrigerate unless you must as pie can get weepy and change in taste/consistancy.