Recipe Talk

My grandmother used to make a delicious, chewy, very dry pie that she called "Raisin Oh So Good Pie". The family has lost the recipe, but it must date to some time in the 1940's or before. The pie is mainly a thick crust and must have had a meringue base. Any similar recipes would be helpful.

Could this be it?

* Exported from MasterCook *

OH SO GOOD PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
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1/2 pk 11oz. Pie Crust Mix
1 c Golden raisins
1 c Chopped pecans
3 T Flour
3/4 Stick butter
3/4 c Firmly packed light brown su
2 Eggs,separated
2 T Whiskey
1 t Distilled white vinegar
1 t Cinnamon
1 t Nutmeg
1/2 t Allspice
1/8 t Salt
Spiked Whipped Cream (recipe

Preheat oven to moderate (350 degrees).Prepare pie crust mix
following package directions for a 9″ pastry shell with fluted edge.
Toss together raisins,pecans and flour in a medium size bowl until
raisins and pecans are well coated with flour.
Beat together butter and brown sugar in a large bowl until well
blended.Add egg yolks,one at a time,beating well after each
addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend
well.Stir in raisin nut mixture.Set aside.
Beat egg whites and salt in a medium size bowl with an electric mixer
at high speed until soft peaks form.Fold whites into raisin nut
mixture.Pour into pastry shell.
Bake in oven for 35 minutes or until slightly puffed and set. Serve
warm or at room temperature with Spiked Whipped Cream.
Spiked Whipped Cream: Beat together one cup heavy cream,2 tbsp. sugar
and 2 tsp. whiskey in a medium size bowl until soft peaks form.
NOTE: The whiskey does not cook out of the Spiked Whipped Cream,so do
not offend with this recipe.



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"OH GOOD PIE"

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1 (9 or 9 1/2-inch) unbaked
pie shell

1 c. white raisins

1 c. diced apples

4 eggs

2 c. sugar

1 c. butter or oleo, melted

1 c. whole pecans

Prepare pie shell. Cook raisins in a cup of boiling
water until tender (about 5 minutes). Drain. Clean, pare and
dice 1 cup apples. In a large bowl, mix eggs and sugar.
Gradually add melted butter and mix. Stir in drained raisins,
chopped apples and whole pecans. Pour into pie shell and bake
at 350 degrees for 45 to 50 minutes. Top with whipped cream.
"Sinfull."

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SOUR CREAM RAISIN PIE

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1 (9-inch) pie shell, baked

1 c. raisins (water to cover)

2/3 c. sugar

3 Tbsp. cornstarch

1/8 tsp. ground cloves

1/2 tsp. ground cinnamon

1 c. sour cream

3 egg yolks

1/2 c. milk

1/8 tsp. salt

1/2 c. water, drained off

plumped raisins

Meringue:

3 egg whites

1/4 tsp. salt

5 Tbsp. sugar

Place raisins in small saucepan. Add water to cover;
bring to a boil. Turn off heat. Let stand while preparing
filling. In heavy saucepan mix together sugar, cornstarch,
salt, cloves and cinnamon. Add sour cream; stir well. Beat in
egg yolks. Stir in milk and cook on medium heat, stirring
until mixture comes to a boil and is pudding consistency
(mixture will be thick). Remove from heat. Drain raisins,
reserving 1/2 cup liquid. Stir liquid into filling; add
raisins and pour into pie shell.
Prepare meringue by beating egg whites with salt until
foamy. Gradually add sugar while continuing to beat on high
speed. Beat until stiff and glossy. Spread over pie, making
sure meringue covers all of pie filling. Bake at 350 degrees for 10
to 15 minutes or until golden brown. Remove from oven. Serve
warm or cold. Makes 8 servings.