Year of the Pie - Pie #20 Raisin Pie

Pie # 20
Raisin Pie

This recipe is from the same cookbook as the Shoo Fly Pie recipe. It is a different little pie with my husband giving it a description between fruit and cream pie. He gave it . I gave it a 'maybe'. My daughter, again, is waiting to try it later.

Use the Betty Crocker recipe for crust and prick it thoroughly with a fork and bake for 8-10 minutes. Then let it cool.

While it is cooling, add 2 C. water to a smallish saucepan that is holding 1 C. raisins. Cover and cook slowly for 20 minutes.

Drain and add enough water to the juice to make 2 C.

Combine 1/2 C. sugar, 3½ T. flour, 1/4 t. salt to the liquid. Cook over direct heat until thickened, stirring constantly.
Pour a small amount of the hot mixture into bowl that contains one beaten egg, slowly, whisking the egg to keep it from cooking. Mix well, then return that mixture to the saucepan, mixing well, then bring to a boil.
Remove from heat, add 1 T. butter, 2 T. lemon juice-fresh, 1 t. lemon rind-fresh.
Cool and pour into the baked pie shell.
Then put plastic directly over the filling and refrigerate.

Like a cream pie, it will set up in the fridge.

You can put a meringue on it or Cool Whip.

Until Next Time