"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Raisin Pie Recipe

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This recipe for Creamy Raisin Pie, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita O. Brown
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup milk
2 cups sugar
4 eggs, separated
1 tsp. allspice
1 tsp. cinnamon
2 tsp. vinegar
1 cup raisins in 1 cup boiling water
1 cup nuts
4 T. flour
1 tsp. vanilla
2 - 8 inch pie crusts, uncooked

Directions:
Directions:
Beat yolks. Add sugar and flour. Stir. Add spices, vanilla, vinegar, nuts and cooled raisins mixture. Stir. Then, stir in the milk. Put in saucepan and get filling hot, not boiling. Divide into 2 uncooked pie crusts and bake 325 on the middle rack for about 25 minutes until the filling is set, but not hard set and the crust is lightly brown. Adjust time and temperature of your oven to get the desired result.

Heat oven to 375. Beat 4 egg whites until frothy with 1/4 tsp. cream of tartar for the meringue topping. Gradually beat in 1/2 cup granulated sugar until it is dissolved and the meringue has stiff peaks. Spoon half of the meringue on each pie. Spread to the sides and seal to the crust. Use back of spoon to make a swirl design on top of the pie or other desired design. Bake about 10 minutes or until lightly brown. Check on it when nearly done. Don't overcook. Remove from oven and cool on a cooling rack.

Personal Notes:
Personal Notes:
Story of Pie: The pie recipe was handed down from my mother, Mae (McReynolds) Overhults, who had gotten it from her mother, Pearlie (Dinwiddie) McReynolds who got if from her sister-in-law, Flora (Lee) McReynolds who lived in Howe, TX. It was a favorite of the McReynolds family and was shared with family and friends.

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