My Great-Grandmother, Louise (Steinebach) Kreiser was famous for this pie. Both her mother and grandmother also made this pie and my Grandmother, Rita Youker (her daughter) handed it down to me. My Grandparents got married on Thanksgiving Day 1947 at St. Mary's Church in Hannah, Michigan and this pie was served at their wedding reception, as well as at all holidays. It has a custard filling with raisins and a meringue top. It is delicious. Make it and try it!
Grandma Kreiser's Raisin Pie
1 cup raisins, packed in measuring cup.
1 cup whipping cream
1 tbsp. flour
1/2 cup sugar
1/4 tsp. salt
2 eggs (seperate yolks from whites).
Stew raisins. Drain raisins and add to sauce pan. Combine with sugar, flour, salt and cream. Set on medium heat until thickened. Add egg yolks until done (abt. 1 minute); don't cook much longer than a minute or two otherwise your yolks will cook and curdle! Cool and place in baked pie crust. Use your two egg whites to make meringue. Meringue is easy. Whip egg whites on high until foamy, gradually add a half a cup of sugar and 1/8 tsp. of cream of tartar. When meringue is "peaky", place on top of pie. Place in oven and bake until meringue is a light brown. Tada!
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