Nebraska Sage Honey Sour Cream Pie Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
8 each: Inch piecrust, baked
1 cup: Dairy sour cream,
Sage honey, (or any other
1 cup: Chopped pitted dates or,
-type of honey),
-raisins,
2 T: All purpose flour,
3 each: Egg whites,
1 t: Ground cinnamon,
3 T: Honey,
3 each: Egg yolks, well beaten
Directions:
Bake and cool piecrust shell. MIx 1/3 cup honey with flour and
cinnamon. Stir mixture into egg yolks. beat in sour cream and
chopped dates. cook mixture over low heat, stirring constantly, until
smooth and thick. Cool and pour mixture into baked pie shell. Beat
egg whites until stiff. Gradually beat in 3 tbsp honey until stiff
and glossy. Spread meringue on top of filling in pie, making sugar
the meringue is attached to the pie crust edge. Bake in preheated
slow oven (300F) for 10-15 minutes, or until top is lightly browned.
Makes 6-8 servings. Origin: Womens Day Encyclopedia of Cookery, Vol
1, Nebraska Section. Shared by: Sharon Stevens, Feb/94
Submitted By SHARON STEVENS On 10-02-94
Source from luhu.jp
cinnamon. Stir mixture into egg yolks. beat in sour cream and
chopped dates. cook mixture over low heat, stirring constantly, until
smooth and thick. Cool and pour mixture into baked pie shell. Beat
egg whites until stiff. Gradually beat in 3 tbsp honey until stiff
and glossy. Spread meringue on top of filling in pie, making sugar
the meringue is attached to the pie crust edge. Bake in preheated
slow oven (300F) for 10-15 minutes, or until top is lightly browned.
Makes 6-8 servings. Origin: Womens Day Encyclopedia of Cookery, Vol
1, Nebraska Section. Shared by: Sharon Stevens, Feb/94
Submitted By SHARON STEVENS On 10-02-94
Source from luhu.jp
Tags
Pie/tart