Raisin Pie -- Quad-Cities Online Recipe Book
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Raisin Pie

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"This recipe was handed down to me by my mother-in-law, Jean Moeller (Shaefer), when I entered the family 23 years ago.

"It has been passed on for many generations, and is a loved and favorite of both young and old during the holidays."

Ingredients

3 eggs, separated
1 cup raisins
1 cup water
Pinch of salt
1 cup sugar
2 heaping tablespoons flour
1 tablespoon vinegar
2 tablespoons butter
Baked single-crust pie shell

MERINGUE:
3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla

Instructions

Separate eggs and save whites for meringue. Cook raisins in enough water to plump; drain.

In saucepan, combine egg yolks, drained raisins, 1 cup water, salt, sugar, flour, vinegar and butter and cook until thick.

Pour into baked pie crust and top with meringue. Bake at 400 degrees for 10 minutes to brown meringue.

MERINGUE:

Beat egg whites until frothy. Beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in vanilla.

Michelle Moeller
Davenport




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