Chef Somsak Rarongkam
Executive Chef, The Grand Fourwings Convention Hotel
President, Thailand Chefs Association
Combine sugar, apple juice and green apples in a medium-sized sauce pan. Stir well.
Add raisins and stir over medium heat until just slightly boiling.
Dilute corn starch with water and add the corn starch to the mixture. Allow to simmer for 5 minutes or until the mixture thickens. Cool down.
Mix cold water and egg yolks and then add salt and sugar and stir until the sugar has dissolved. Chill in the refrigerator.
Sift flour into the bowl of a stand mixer and add cold butter. Use a paddle attachment and beat at low speed until the flour resembles fine crumbs.
Slowly add the egg mixture and continue to beat until the mixture comes together. Remove from the mixing bowl.
Place the dough on a lightly floured surface, divide the dough into 2 portions and flatten them. Cover with plastic wrap. Rest in the chiller for at least 4 hours, or preferably overnight.
After removing from the refrigerator, roll out the dough to 2-3 mm thickness and transfer to a 9-inch pie tin. Press dough gently to fit the tin. Avoid overstretching the dough. Trim off the edges leaving only 25.4 mm of dough. Tuck the dough in. Keep in the chiller for at least 20 minutes. Meanwhile, preheat oven to 165 C.
Blind bake the pie shell for 45 minutes, or until golden brown. Remove from the oven.
Place the egg whites and cream of tartar in a clean mixing bowl. Beat with an electric mixer on medium speed until soft peaks are formed.
Gradually add the sugar 1 spoonful at a time and beat on high speed for 4 minutes until stiff glossy peaks form.
Spread the California Raisin Apple Filling evenly on the pie crust and chill for 10 minutes.
Top the pie with the Sour Cream Meringue and bake at 180 C for 15 minutes, or until brown.