Raisin Pie

Ingredients

• one and one-half cups flour
• a pinch of salt
• one-half cup lard or cottolene
• a pound of seeded raisins
• one-half cup sugar
• a tablespoon flour
• juice of one lemon

Method

1. 1

   For crust, mix flour, salt, and lard, adding cold water to make dough.

2. 2

   For filling, stew raisins in water until tender, then mix with sugar and flour, cooking until thick.

3. 3

   Add lemon juice if desired.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 103. The excerpt below is the record exactly as published.

e tablespoon flour, first rubbed smooth with a little cold water. Pour in crust. Beat whites of eggs stiff; add three tablespoons sugar. Spread over cream and brown in oven. NO. 23. RAISIN PIE. (Original.) Mrs. Ward Wacaser, Gardena. Cal.— Crust: Take one and one-half cups flour, add a pinch of salt, and rub in one-half cup lard or cotto- lene. Mix thoroughly and add enough cold water to make a dough of the right con- sistency, different flours requiring different amounts. If careful to measure flour and shortening the crust will always be just right. Raisin filling: Take a pound of seeded raisins and cover with water and stew until tender. Have enough water when done to just cover raisins. Take one-half cup sugar and a table- spoon flour and mix together; add to raisins and let cook up good. This will make a nice thick rich juice. If wanted a little tart, add juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.