"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Butsonís Raisin Pie Recipe

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This recipe for Grandma Butsonís Raisin Pie, by , is from Stanton Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wilma Stanton
Added: Thursday, July 2, 2009


1 baked pie shell
2 c. raisins
2 c. water
1/2 c. sugar
3 T flour
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
2 eggs, beaten
2 T butter
1 T grated lemon rind
3 T lemon juice
Chopped walnuts (optional)
Cool Whip

Cook together: raisins & 2 C water. Cook & boil for 10 minutes.
Blend together: 1/2 c. sugar, 3 T flour, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp cloves
Mix into hot raisins. Bring rapidly to boiling, cook until thicken. Stir small amount into 2 beaten eggs, Immediately blend with remaining hot mixture in sauce pan. Cook & stir for 3 minutes over med. heat.
Remove from heat stir in 2 T butter, 1 T grated lemon rind, 3 T lemon juice.
Put in baked pie shell. Sprinkle walnuts around in circle (I usually omit this) I put cool whip in circle on cooled pie.




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