| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Penndutch, Pies | 1 | Servings |
INGREDIENTS
| 1 | c | Raisins |
| 2 | c | Water |
| 1 1/2 | c | Sugar |
| 4 | tb | Flour |
| 1 | Egg, well beaten | |
| 1 | Lemon, juice of | |
| 2 | tb | Lemon rind, grated |
| 1/4 | ts | Salt |
| *pastry |
INSTRUCTIONS
Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”