Unbaked 9 inch pie shell
2 c Seedless raisins
1 c Water
1/2 c Butter or margarine
3/4 c Sugar
1 tb Flour
2 Eggs; separated
3/4 c Broken walnuts
Here’s a couple of recipes for Raisin Pie for Bill McKenna. The first one
is from Culinary Arts Institute Encyclopedic Cookbook, 1959. The second two
are from “Farm Journal’s Complete Pie Cookbook” 1965. Enjoy! Cathy Watson,
CathCooks@aol.com
Simmer raisins in water for 10 minutes. Remove from heat and stir in
butter, sugar, flour and beaten egg yolks. Return to heat; cook, stirring
constantly, until mixture is slightly thickened. Cool briefly and stir in
nuts. Fold in stiffly beaten egg whites.
Spoon into pie shell, mounding slightly in the center. Bake at 325F for 50
to
60 minutes.
Yields
1 Servings