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    Raisin Cream Pie


    Source of Recipe


    www

    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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