Who can resist a pie with a creamy custard filling that is infused with raisins? This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1984.
Yield: 8 servings.
1 C. raisins
1 C. sour cream
1 C. sugar
1 Tbsp. flour
2 Tbsp. vinegar
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
Pour boiling water over raisins and let stand 5 minutes. Drain. Meanwhile, combine all other ingredients well. Add raisins and mix again. Pour into unbaked pie crust. Bake 10 minutes at 400 degrees, reduce heat to 350 degrees and bake 30 minutes longer.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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