RAISIN CREAM PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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
  • Topping:
  • 2 egg whites
  • 2 T confectioners sugar

Directions

  • Crust: Cream butter and cream cheese till fluffy.
  • Add enough flour for a rollable dough.
  • Chill 30 minutes. (overnight is ok too)
  • Roll crust, put in pie plate, brush with egg white, cover with parchment -add pie weights or dried beans and 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.

Notes

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.

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