| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penndutch, Pies |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raisins |
| 1 1/2 |
c |
Water, cold |
| 3 |
c |
Sugar |
| 2 |
c |
Flour |
| 1/4 |
c |
Shortening |
| 1 |
c |
Milk |
| 2 |
|
Egg, well beaten |
| 2 |
ts |
Baking powder |
|
|
*pastry |
INSTRUCTIONS
This recipe makes enough filling for 2 pies. Wash and clean raisins and add
the cold water and 1 1/2 cups of sugar. Cook until raisins are tender and
plump. Set aside to cool. Mix the flour, 1 1/2 cups of sugar and the
shortening, crumbling well with the finger tips. Take out one cup of these
crumbs and set aside. To the remaining crumb mixture add the eggs and milk,
and mix well. Stir in the baking powder. Line two large pie pans with pie
pastry, and fill with cooked raisins, pour over this the batter and
sprinkle the top with the cup of reserved crumbs. Bake at 440-F for 10
minutes; reduce heat to 350-F and finish baking about 35 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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