Filling: In a large bowl, cover 1 c Raisins with boiling water and let sit 10 min. Drain well. In a large saucepan, whisk together 1 1/2 c Sour Cream, 1 c Whole Milk, 3/4 c Brown Sugar, 4 Tbsp + 1 tsp Cornstarch, and a pinch of Nutmeg. Bring to boil and simmer for 2 min, stirring constantly. In a separate bowl, whisk 2 large Egg Yolks & 1 large Egg. Slowly whisk in 1 c of the hot sour cream mix. Add back to saucepan, return to boil and cook for 1 minute, stirring constantly. Remove from heat. Immediately press through sieve and stir in raisins and 1 tsp Vanilla. Cool 10 min, stirring occasionally. Stir in 4 Tbsp salted butter, 1 Tbsp at a time. Pour into a pre-baked 9” pie shell and allow to set.
Meringue: Beat 3 large Egg Whites with 1/4 tsp Cream of Tartar until it holds soft peaks. Gradually add 6 Tbsp white sugar, 1 Tbsp at a time, beating constantly, until mix holds stiff, shiny peaks. Spread over filling and bake at 350° for 12-15 min. Let cool thoroughly.
The Roost Farm Centre and Highland House Farm Winery, 9100 E Saanich Rd, North Saanich 250- 655-0075. “The farm experience!”