Raisin Cream Pie


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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 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.


Questions, Comments & Reviews



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