Pie Recipes #237 - Raisin Custard Pie - Old Fashioned Pie Recipes

Raisin Custard Pie
This is an old-time favorite pie recipe!

1/2 cup sugar
3 tbls. cornstarch
3 egg yolks
2 cups milk
2 teas. lemon juice
1/2 cup raisins
1 9-inch pastry shell, baked
MERINGUE:
3 egg whites
1/4 cup sugar

In medium saucepan, combine sugar and cornstarch. Whisk in the egg
yolks and milk until thoroughly combined.Cook over medium heat,
stirring constantly,until mixture comes to a boil;boil for 1
minute.Remove from heat.Add lemon juice and raisins.Pour into pie
shell.For meringue, beat egg whites in a small bowl until foamy.
Gradually add sugar, about 1 tablespoon at a time, beating until
stiff and glossy.Spread over warm pie, making sure meringue covers
all the filling.Bake at 350 degrees for 10-15 minutes or until light
golden brown. Serves 8

Pie Recipes #223 - Grandma's Raisin Pie Recipe

GRANDMA'S RAISIN PIE
Submitted by Linda, in Alabama




3/4 c. sugar
1T cornstarch
1/4 t. salt
1 c. water
1/2 c.dark corn syrup
1 1/2 c. raisins
1 T. lemon juice
2 t. margarine
pastry for a double-crust pie ( 9 inches )
cool whip (optional )

In a sauce pan, combine sugar, cornstarchand salt.Stir in water,
corn syrup and raisins. Cook and stir until bubbly; cook and
stir 2 minutes more. Remove from heat; stir in lemon juice and
margarine. Pour into pastry. ( filling willbe thin. ) Cover with
top crust; seal and flute edges. Cut slitsin the top. Bake at
425 degrees for 10 minutes. Reduce temperature to 375 degrees;
bake 30 minutes more or until crust is golden. Serve with cool
whip if desired. Yield: 8 servings.