Raisin Pie


Servings 8
Prep time30 minutes
Free Ofgluten wheat


Raisin Pie


3⁄4cupgranulated sugar
1tbspcorn starch
1tspGround Cinnamon
1⁄2tspground nutmeg
1⁄4tspGround Cloves
1cupsour cream
1tbspLemon Juice
3eaEgg Yolks (Beaten)
1⁄2cupChopped Walnuts
1eaPrepared 8" Pastry Shell (Baked or Cookie Crumb Crust cooled)


Combine ¾ Cup Granulated Sugar, cornstarch, salt, cinnamon, nutmeg and cloves in a sauce pan. Stir in Sour Cream and Lemon Juice. Add the Raisins. Bring to a boil over Medium heat, stirring constantly. Cook and stir until thick. Remove from Heat.

Stir a small amount of the hot mixture into the egg yolks and then return this to the to the hot mixture. Return to heat and cook for 1 minute stirring constantly. Cool to luke warm and add the nuts. Pour into the cooled Pie Shell. Top with Whip Cream


Biscotti Crumb Crust.
Crush enough Ener-G Foods Biscotti Cranberry Cookies (about 1 package) to make 1 1/2 cups Fine Crumbs. Combine with 6 Tablespoons of melted butter. Press into 8” pie pan and bake for 6 to 8 minutes. Cool before filling.