Fresno Raisin-Nut Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Spices accent raisin flavor, fluffy meringue topping provides eye appeal


  • Baked 8" pie shell
  • ¾ c. sugar
  • 2 tblsp. cornstarch
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. cloves
  • 2 eggs, separated
  • 1 c. dairy sour cream
  • 1 c. seedless raisins
  • tsp. lemon juice
  • ½ c. chopped walnuts
  • Meringue (2 egg whites)


  • Combine sugar, cornstarch, salt and spices. Blend in egg yolks. Add sour cream, raisins and lemon juice. Cook over moderate heat, stirring constantly, until mixture thickens. Cool. Stir in walnuts. Pour into pie shell. Top with meringue (see Perfect Meringue for Topping Pies).
  • Bake in moderate oven (350°F.) about 15 minutes, or until meringue is browned.