Stumble It!
1 cup raisins
2 cups water
1/2 cup sugar
1 egg
3 1/2 Tbsp flour or minute tapioca
1/4 tsp salt
1 Tbsp butter
2 Tbsp lemon juice
1 tsp grated lemon rind
9 inch pastry crust, pre-baked to golden – I prefer this one
Add water to raisins, cover and simmer on medium low heat for about 20 minutes. Drain and add enough water to juice to equal 2 cups.
Combine flour or tapioca, sugar, salt and juice. Cook over medium heat until thickened, stirring constantly. Pour a small amount of the hot mixture over beaten egg and stir vigorously.
Return everything to saucepan and bring to a boil. Remove from heat, add butter, lemon juice and rind. Cool and pour everything in to the baked pie shell.
Note that you might want to add a little fresh whipped cream or meringue on the top. If using meringue then bake at 325F until a light golden brown.
Filed under: dessert, fruit, pie | Tagged: amish pies, fruit pies, old fashioned pie, pennsylvania dutch pies, pennsylvania german pies, pie, raisin pies, raisin recipes, raisins, unusual pies, uses for raisins
