Raisin Cream Pie

We are pie people.  None of that frou-frou cake stuff for us.  Mom was raised on a farm and pie was the dessert of choice.  Yesterday was her birthday, so G and I made pie in her honor.  More than a few years ago, mom, the S-I-L and I were discussing our favorite pie after a pie heavy Thanksgiving dinner.   The 3 of us all admitted a deep love for Raisin Cream Pie.  It’s not everyone’s choice.  It’s kind of fallen out of favor over the last few years, decades.

The last time I made this pie, I used my favorite raisin mix from Trader Joe’s.   It’s a 5 raising mix that is totally the bomb diggity, but those suckers grew incredibly large when soaked in the hot liquid.  Don’t do that.  Use the regular old raisins.  Save the fancy raisins for eating out of hand.

Be that as it may, we’re going this this pie for mom’s birthday.

Stew 1 1/2 cups raisins until fluffy.

Drain and add 1 1/2 cups sugar and 3 tablespoons flour.    Stir until mixed.  Add 1 1/2 cups sour cream.  Cook for 5 minutes. 

Add 3 egg yolks and cook until thick.  Pour into a baked pie shell.  

Cover with meringue.

*…….From the Recipe Box:

I think the golden raisins were a little too subtle.  

and remember:  Walk away from anything or anyone who takes away from your joy.  Life is too short to put up with fools.   Big kiss, Lynn

**** I’m having blog issues. If this comes across totally wonky, I apologize and hope to improve things soon.

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