Enfield Shaker Sour Cream Pie

Enfield Shaker Sour Cream Pie
Enfield Shaker Sour Cream Pie

1 cup brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup raisins
1 cup sour cream
2 egg yolks, beaten
1 tablespoon melted butter
1 teaspoon vanilla
Unbaked 8 inch pie shell
2 egg whites

Mix dry ingredients and raisins. To sour cream, add egg yolks and butter and flavoring. Stir into dry mixture and mix lightly, but thoroughly. Pour into an unbaked pie shell. Bake 10 minutes at 425 degrees F., then reduce heat to 375 degrees F. Bake about 20 minutes or until custard is firm and knife comes out clean when inserted in middle. Top with meringue made of beaten egg whites. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. SERVES 6.

COOKING SUGGESTIONS: If you have only a 9″ pie plate readily available, use it and reduce the baking time slightly; be sure to test the custard with a knife as suggested above. Refrigerate leftovers.

This recipe first appeared in The Best of Shaker Cooking, edited by Amy Bess Miller and Persis Fuller (New York: Macmillan Publishing Co., Inc. 1970), based on Shaker manuscript recipes, 19th century Shaker almanacs, and the Shakers’ own publication, “The Manifesto”. The Best of Shaker Cooking is still in print and available from Amazon or purchased from the Enfield Shaker Museum gift shop.