Buttermilk Raisin Pie Recipe
Ingredients
| Cornstarch | 1/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Buttermilk | 2 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Eggs | 2 , separated | |
| Butter | 1 Tablespoon |
Directions
Cool baked 8- or 9-inch pie shell.
Mix cornstarch, sugar, salt, and beaten egg yolks in top of double boiler, add buttermilk, raisins, and lemon juice.
Cook over direct heat stirring constantly, until mixture boils and thickens.
Remove from heat and stir in butter until melted.
Cool slightly.
Pour into baked pie" shell.
Beat egg whites until stiff.
Gradually add 1/4 cup sugar; spread over pie.
Bake at 350 degrees for 12-15 minutes until browned.
Mix cornstarch, sugar, salt, and beaten egg yolks in top of double boiler, add buttermilk, raisins, and lemon juice.
Cook over direct heat stirring constantly, until mixture boils and thickens.
Remove from heat and stir in butter until melted.
Cool slightly.
Pour into baked pie" shell.
Beat egg whites until stiff.
Gradually add 1/4 cup sugar; spread over pie.
Bake at 350 degrees for 12-15 minutes until browned.
Chef
