| 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
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