Updated Raisin Pie

I’ve no idea where this one came from originally other than scribbled on the back of an old daisy-wheel type printing paper sheet corner. This version of raisin pie is of an almost custard-like consistency which is not what I’m used to personally but my mother tends to like it on occasion.

1 cup red wine

1 1/2 cups seedless raisins

4 Tbsp butter

3/4 cup granulated sugar

3 large eggs, lightly beaten

1 tsp grated lemon rind

1 Tbsp lemon juice

1/4 tsp salt

1 tsp vanilla extract

1 unbaked 9 inch pie shell

Heat win in sauce pan then add rasins. Allow to soak until plump. Cream the butter and sugar in a sturdy mixing bowl. Beat in the eggs, lemon rind, lemon juice, salt and vanilla. The batter may look a bit curdled but don’t worry.

Preheat oven to 325F for 6 minutes and allow pie shell to puff. As soon as it puffs remove and pour in batter. Bake in preheated oven for 50 minutes or until well set.

Cool and serve at room temperature.