Happy Friday and a treat is sorely needed.
I don’t mean a dinner/appetizer kind of treatie like I usually do but instead an old fashioned recipe that makes you think you are back in a Granny’s kitchen.
I want some comfort.
The school year is swiftly coming to a close but there’s still a tonne of things left to do and we’re all pushing each other to make it to the finish line.
How about pie?
Pie does makes everything better. If you follow me on instagram you know I’ve been experimenting this week too but I have one today that is at the top of my list of favourites.
I snagged this recipe from my Grandmother’s files the last time I was at our farm.
My FIL and I LOVE it, small one and DH are less enthusiastic but really, neither one of them has ever turned down a piece of pie.
This would have been the type of pie made during the winter when fresh fruit was at a minimum but it is good anytime of the year in my books.
You start by soaking raisins in boiling water until they are cooled and plump.
On the side you mix; flour, sugar, lemon zest and juice and vanilla together. I added the lemon to the original recipe because I like the brightness of flavour it adds.
Pole the top to let go of the steam and sprinkle with sugar before baking.
- 1½ cups raisins
- boiling water
- 2 T flour
- pinch salt
- ¾ cup sugar
- juice and zest of one lemon
- 1 tsp vanilla (I really like the paste stuff)
- Pastry for a double crust pie
- Take the raisins and top them with enough boiling water to cover. Let cool, drain off whatever water is leftover. Add the rest of the ingredients. and pour into the bottom of a double crust pie. Top with the upper crust and sprinkle with 1 T sugar. Bake at 350° for approximately 30 minutes or until the crust is brown. Don't forget to put a pan underneath this will bubble-up and make a mess of your oven.