This Raisin Cream Pie was a favorite of my Grandfather Joe’s. Grandma made it and sugar cookies on a regular basis.
It must have been good for him because he lived to be almost 100 years old. He went to be with the Lord shortly before his 100th Birthday.
I loved my Grandfather and his stickery… mustache very much and this Raisin Cream Pie Recipe is in his honor. I don’t think stickery is a word…but you know I make words up! 🙂
Grandpa had a handle-bar mustache that he waxed heavily and that was his weapon for tickling all us kids on the neck….:)
I am going to eat a piece of Raisin Cream Pie for you Grandpa! Even though my hips say “Noooooooooooo” 😉
This recipe testing can have quite an affect on one….but oh everything tastes so good! Moderation is the key!
- 3 eggs
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg (I like to grate my own from a whole nutmeg)
- 1/4 teaspoon salt
- 2 1/2 tablespoons lemon juice
- 2 tablespoons melted butter
- 3/4 cup of chopped walnuts
- 3/4-1 cup seedless raisins
- 1 double crust pastry
- Beat eggs until fluffy and thick
- Add sugar, spices, salt, lemon juice and butter all at once
- Blend well
- Fold in nuts and raisins
- Pour into a 9 inch pie shell and top with the top crust. You can make lattice top crust if desired
- Flute and seal the edges of the crust so juices will stay in. It is ok is some seeps out.
- Bake at 375 degrees for about 30 - 35 minutes.
- Let cool and put in the fridge so the custard can firm up
- Grandpa Joe's favorite pie! He would eat the regular raisin pie, but this one was the one Grandma made for him.