Apple, Cranberry and Raisin Sour Cream Pie

An apple, cranberry & raisin-spiced filling is baked in the bottom of this 10-inch, single-crust pie. It's topped with a sour cream layer and meringue.

Ingredients:

• Crust:
• (For a ten-inch, one-crust pie)
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 4 Tablespoons ice water
• Fruit filling:
• 1 cup of sugar
• 3 Tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2-1 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 1/2 cups Granny Smith or other tart apple, sliced and peeled
• 1 cup fresh cranberries
• 2/3 cup raisins
• 1 Tablespoon lemon juice
• 1/2 stick of butter (1/4 cup)
• Sour-cream filling:
• 1 cup sugar
• 2 Tablespoons cornstarch
• 4 egg yolks (save whites for meringue)
• 1 pinch salt
• 1 cup milk (any kind even nonfat works)
• 1 cup sour cream
• 1/2 stick of butter (1/4 cup)
• 1 teaspoons vanilla extract
• 1 Tablespoon lemon juice
• Meringue:
• 4 egg whites
• 1 pinch salt
• 1 pinch cream of tartar
• 1 cup confectioners' sugar

Directions:

Crust: Mix dry ingredients together. Gradually add oil. then sprinkle in ice water until dough cleans sides of bowl. If mixture is dry add a bit more oil. Roll out and lay into pie plate. Preheat oven to 450 degrees. For fruit filling: Combine all ingredients except butter. Pour into crust and arrange evenly. Dot top with slices of butter. Bake for ten minutes at 450 degrees F. Reduce oven heat to 350 degrees F and bake for twenty more minutes. While baking crust and fruit filling, prepare sour cream filling. Sour Cream Filling: Combine sugar, salt and cornstarch in a medium saucepan over medium heat. Beat together milk and egg yolks; whisk into dry mixture. Stir almost constantly until mixture thickens and comes to a boil; remove from heat. Add the sour cream, butter, vanilla and lemon juice until smooth. Remove crust and fruit filling from oven. Pour sour cream mixture over fruit mixture and set aside. (Leave oven on.) Prepare meringue. Meringue: Beat egg whites, salt and cream of tartar until foamy. Gradually add confectioners' sugar, beating until stiff peaks form. Cover pie with meringue making sure to come in contact with crust. Bake another ten minutes at 350 degrees F.

Number of Servings: 8