Raisin Pie

Ingredients

• 1 cup brown sugar
• 1/16 tsp. salt
• 3 beaten egg yolks
• 1 tbsp. melted butter
• 1 cup cooked & drained raisins
• 1 cup broken nut meats
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 3 egg whites, beaten stiff
• 1 tsp. vanilla
• 1 recipe pastry

Method

1. 1

   Combine brown sugar, egg yolks, and butter; add raisins, nut meats, salt and spices.

2. 2

   Fold in egg whites and add vanilla.

3. 3

   Pour into a pastry lined pie pan and criss-cross top crust.

4. 4

   Bake in hot oven (450 degrees) 10 minutes and then in a moderate oven (350 degrees) 20 minutes.

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 33. The excerpt below is the record exactly as published.

1% tsp. nutmeg lg cup sugar 1 tsp. cinnamon 1% tsp. salt 2 tablespoons butter 2 eggs 3 Mix the sweet potatoes, milk, sugar, spices and salt. Beat until creamy and smooth. Heat in the upper part of a double boiler. Remove from stove, add the beaten eggs and the butter. Pour hot filling into a pastry shell and bake in a moderately hot oven until the filling sets. Mrs. H. Jack Hardison. CHERRY PIE 1 can Red Tart Pitted 1 cup sugar Cherries 2 teaspoons lemon juice 3 tablespoons cornstarch Drain cherries, saving juice. Mix cornstarch and sugar; stir in cher- ry juice. Boil until thickened, stirring constantly. Add lemon juice and cherries. Pour into unbaked 9-inch pie shell and arrange strips on top in criss cross pattern. Bake in hot oven (450 degrees F.) 20 minutes; re- duce heat to moderate (350 degrees F.) and bake 15 minutes longer, or until browned. Mrs. John Edwin Manning. CHERRY PIE 2% cups good grade canned lg teaspoon salt cherries, drained 1/3 cup cherry juice 1 cup sugar 1 teaspoon butter 214 tbsps. tapioca or corn starch Take the juice and mix it with the sugar, tapioca and salt and let stand while making the pastry. For this use 1% cups of sifted bread flour, a teaspoon of salt and % cup of lard. Blend the lard into the flour and salt and add two or three tablespoons of cold water. Roll out the bottom crust and put into pie pan. Then mix cherries with butter and with the mixture that has been standing. Moisten the bottom crus, put the cherry mixture in, put on the top crust, lapping over the bottom crust. Put in oven. Bake 10 minutes at 475 degrees F. in electric oven, reduce the heat to 400 degrees F. for twenty minutes of baking, then turn off the heat and leave in the oven for another ten minutes. Mrs. G. G. Woolard. 80 THE WILLIAMSTON COOK BOOK GRAPE PIE 1 quart grapes 3 egg yolks — whites for 3 tbsps. flour | meringue 1 cup milk Sprinkle of salt 34 cups sugar 1 tbsp. butter Pulp grapes. Heat this pulp st seeds come out, then strain. Grind up hulls, add strained pulp and cook until tender. When tender, usually about 20 minutes boiling, add above ingredients which have been mixed before. Pour this in uncooked pie shell and cook at 325 degrees about 15 minutes, or until crust and meringue are brown. When beating egg whites for meringue add tbsp. sugar to egg whites just before pouring on pie. Aunt Dora. ORANGE MARMALADE TARTS Cream 1 package cream cheese and % lb. butter. Add 1 cup flour and pinch of salt and mix well. Place on board and roll thin and cut out with biscuit cutter. In center of each put small amount of marmalade. Bake a golden brown. Mrs. Kader Crawford. PINEAPPLE PIE 2 cups hot crushed pineapple Vy cup sugar (2 tbsp. with p. ¥g cup corn starch apple) Y% tsp. salt 1 tbsp. butter 1 tbsp. lemon juice 1 tbsp. grated lemon rind Mix cornstarch, salt and sugar. Add to Pineapple. Cook in double boiler 20 minutes, stirring constantly until thick. Add butter, lemon juice and rind. Cool, fill backed pie shell, cover with meringue oe bake until nicely browned, in slow oven. CRUMB PASTRY FOR PIE 14% cup Graham crackers 1 egg white 1/3 cup melted butter 1/3 cup sugar Roll crackers fine. Add other ingredients and mix thoroughly. Turn into pan and line pan pressing evenly with fingers. Bake at 400 degrees for 10 minutes. Mrs. Dalmus Bazemore. PEACH NUT PIE Crumb pastry shell 1% pt. sweet cream 2 cups peaches—fresh 10 marshmallows 1/3 cup powdered sugar 4 cup pecans Y cup cherries 4 cup orange juice Cut marshmallows and add orange juice. Allow to stand while bak- ing the shell. When pie shell is cool fill with sliced peaches, slightly sweetened. Whip cream stiff, add nuts, cherries, and marshmallows. THE WILLIAMSTON COOK BOOK 81 Pour over the peaches. Place in refrigerator and allow to stand for sev- eral hours. Mrs. Dalmus Bazemore. FRESH PEACH PIE 1 cup sugar 8 peaches, sliced 2 tbsp. flour 1 recipe plain pastry VY tsp. salt Sift dry ingredients together and mix with peaches. Line pie pan with pastry, fill with peach mixture and cover with top crust. Bake in very hot oven (450) 15 minutes. Reduce heat to moderate (350) and bake 35 minutes longer. Makes 1 (9-inch) pie. If peaches are not good and juicy add 1/3 cup water. Mrs. G. G. Woolard. RAISIN PIE 1 cup brown sugar 1/16 tsp. salt 3 beaten egg yolks % tsp. cinnamon 1 tbsp. melted butter Y% tsp. nutmeg 1 cup cooked & drained 3 egg whites, beaten stiff raisins VW tsp. vanilla 1 cup broken nut meats 1 recipe pastry

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