Post by JJ Judkins on Oct 19, 2011 10:42:50 GMT -6
Amish Raisin Pie
1-3/4 c. milk
3 large eggs; separated
1 package (3 oz) vanilla pudding & pie filling mix (not instant)
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
9 inch baked pastry shell
6 tbsp. sugar
In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or
until meringue is lightly browned.
Dorie
1-3/4 c. milk
3 large eggs; separated
1 package (3 oz) vanilla pudding & pie filling mix (not instant)
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
9 inch baked pastry shell
6 tbsp. sugar
In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or
until meringue is lightly browned.
Dorie