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

Raisin Cream Pie Recipe

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

Myrtle Hartfiel
Added: Sunday, October 25, 2009


1 1/2 cups raisins
1 cup water
3/4 cup sugar
1/4 cup flour
1 1/2 cups half and half
3 egg yolks
1 tbsp cornstarch
2/3 cup water
1/2 cup sugar
one baked pie crust

In a medium sauce pan combine 1/ 1/2 cups raisins and 1 cup water. Bring to boiling , reduce heat and simmer 5 minutes. In a medium bowl stir together 3/4 cup sugar, 1/4 cup flour and some cinnamon. Stir in 1/1/2 cups half and half. Then add to raising mixture. cook until thick and bubbly. In a medium bowl beat 3 egg yolks gradually stir about 1 cup of the hot mixture into yolks. then gently return to pan- gently boil about 2 minutes. Keep warm. In a small pan mix 1 tbsp cornstarch, 2/3 cup water - cook until thick. Cool.
In a large bowl beat egg whites, then add 1/2 cup sugar. Keep beating. Fold in cornstarch mixture.
Then pour warm filling into the baked pie crust. Spread meringue over filling and seal to edges. Bake at 400 for 12 - 15 minutes.

Personal Notes:
Personal Notes:
This seems long but it works well.
Grandma loved raisin pie.




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