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Raisin Cream Pie

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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

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.

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