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LOCATION: Recipes >> Pies >> Raisin Cream 01

Print this Recipe    Raisin Cream 01

Raisin Cream Pie

Pastry for 2-crust pie:
3 C. seedless raisins
1/2 C. sugar
1 1/2 C. light cream
1/4 tsp. salt
2 T. lemon juice

Rinse raisins in warm water, drain. Put through chopper, using
medium blade.

Add sugar, cream and salt. Heat, stirring constantly, until sugar
dissolved and mixture thickens. Remove from heat and add lemon
juice.

Pour into pastry-lined pie (9") plate. Adjust top crust; flute
eduges, cut vents. Bake in hot oven (425 deg. F.) until lightly
browned, 30 to 35 minutes.

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