This is my Great Aunt Mary’s recipe. She gave me this recipe better than 50 years ago. What made her pie unique and absolutely delicious was that she used golden raisins and soaked them in rum until they plumped up. She would top her pie with meringue; I top me with whipping cream.
2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon allspice, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 egg yolks, beaten, 1 cup sour cream, 1 1/4 cups, golden raisins soaked in rum until they plump up, 1 1/2 teaspoon fresh lemon juice, 1/2 cup walnuts, chopped, 1 (9-inch) pie shell baked.
Get out the double boiler, add the water. Put the cornstarch, sugar, salt, allspice, nutmeg, and cloves, mix well in the top of the double boiler. Temper and add the egg yolks, mix well. Drain the raisins. Add the raisins, sour cream, and lemon juice. Continue to cook until the custard thickens. Remove from the heat, allow to cool. When your custard is cool, fold in the nuts, stir. Pour the custard into the pie shell. Set aside. Get out the whipped cream, add it to the top of the pie. Serve.
3 Comments Add yours
Would you please clarify the amount of allspice in your recipe?
Thanks and keep them coming, Kenny
On Tue, Apr 20, 2021 at 7:38 AM Cooking with Jacque Rose wrote:
> Cooking with Jacque Rose posted: ” RAISIN PIE This is my Great Aunt Mary’s > recipe. She gave me this recipe better than 50 years ago. What made her > pie unique and absolutely delicious was that she used golden raisins and > soaked them in rum until they plumped up. She would top her p” >
I updated the recipe on the blog. Thank you for bringing this to my attention. The recipe calls for 1/4 teaspoon of allspice. Thanks again, Jacque
Kenny, please ask your friends and contacts to follow my blog at http://www.cookingwithjacquerose.com