Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Surrey House Peanut and Raisin Pie




Source of Recipe


Internet


Recipe Introduction


Made this for Jo, my MIL, for her birthday August 2020. She had gotten the pie a few times at the (now closed) Surrey House Restaurant in Surrey, VA in the past and remembered it fondly. She found a Surrey House cookbook and gave me the recipe. I confess to being deeply suspicious of such a huge amount of raisins. I love raisins but wasn’t at all sure about them in a pie with peanuts. I needn’t have worried. It was a delicious pie. Very rich, but hard to stop nibbling. Next time I will use salted nuts or add a pinch of salt. I also would like to try it with dark corn syrup or Golden Syrup sometime. I might also use more peanuts. We find it hard to overdo peanuts.


List of Ingredients




1 cup light corn syrup
3 eggs, beaten
1/4 cup sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
8 ounces plump raisins (just soak in hot water then drain)
1 cup chopped peanuts
1 9-inch deep-dish pie crust, baked and cooled (I used Pet-Ritz), thawed


Recipe



Heat oven to 325F.

Mix together the syrup, eggs, sugar, butter, and vanilla. Set aside 2 tablespoons of the raisins for garnish and add the rest and the nuts to the mixture. Mix well and pour into the crust. Place on a baking sheet.

Bake for about 30 minutes – until the crust has browned. Remove the pie and cover the pie (or at least the crust edges) with non-stick foil. Try not to let the foil rest on the middle of the pie. Even though it is non-stick, it WILL stick. This is a little awkward to do with a hot pie – do your best. Place back in the oven and bake another 30 minutes. The top of the pie should be browned like a pecan pie. Take the pie out of the oven and cool completely. Should be stored in the refrigerator.

Serves 6-8.