Buttermilk Raisin Crustless Pie Recipe
Ingredients
| 1 env. unflavored gelatin | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Buttermilk | 2 Cup (16 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
| All purpose flour | 3 Teaspoon | |
| 1/4 cup sugar-free maple-flavored syrup | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
Directions
Lightly grease the bottom and sides of a 9 inch (23 cm) pie pan.
Sprinkle unflavored gelatin over cold water.
Stir slightly; then allow to soften for 1 minute.
Meanwhile, combine buttermilk, raisins, and flour in a saucepan.
Whisk until flour is completely blended and mixture is smooth.
Cook over medium-low heat until mixture is warm.
Pour in softened gelatin, and continue cooking until gelatin is completely dissolved.
Remove from heat.
Cover and allow to cool for at least 1/2 hour to plump the raisins.
Add maple syrup, cinnamon, and nutmeg.
Pour into prepared pie pan.
Bake at 350°F (175°C) for 45 minutes.
Cool to room temperature; then chill.
Sprinkle unflavored gelatin over cold water.
Stir slightly; then allow to soften for 1 minute.
Meanwhile, combine buttermilk, raisins, and flour in a saucepan.
Whisk until flour is completely blended and mixture is smooth.
Cook over medium-low heat until mixture is warm.
Pour in softened gelatin, and continue cooking until gelatin is completely dissolved.
Remove from heat.
Cover and allow to cool for at least 1/2 hour to plump the raisins.
Add maple syrup, cinnamon, and nutmeg.
Pour into prepared pie pan.
Bake at 350°F (175°C) for 45 minutes.
Cool to room temperature; then chill.
Chef
