Raisin Cream Pie
8 oz. pkg cream cheese - room temp
8 oz. unsalted butter - room temp
1.5 C flour (approx.)
1 egg white mixed with 1/2 tsp. lemon juice
2 Cups Raisins - soak in enough water (or rum) to cover - for at least 1 hour. - Drain well before using.
1 T lard (crisco)
8 T flour
2/3 cup sugar
1/4 tsp salt
2 egg yolks, beaten
2 cups milk
1 tsp vanilla
1 T flour
2 egg whites
2 T confectioners sugar
Crust: Cream butter and cream cheese till fluffy.
Add enough flour for a rollable dough.
Chill 30 minutes before rolling. (next day is ok too)
Roll crust, blind bake @ 350 - 12-15 minutes.
Cool before using.
Filling: In a double boiler...Melt fat. Add flour, sugar, salt, milk and yolks - cook over hot water until thick, stirring constantly. Add vanilla.
Toss raisins with 1 T flour. Fold raisins into filling. Put filling in pie shell.
Topping: Make meringue with egg whites and confectioners sugar - beat to stiff peak.
Cover top of pie.
Bake 350' - 15 minutes - till delicate brown.
Pairs Well With
From the Abenaki Indian Restaurant in New Brunswick.
Note: The crust is different from the original recipe, which was a standard pie crust and they did not always serve it with meringue.