...hot, and fresh out of the oven?? (I use Sun_Maid natural california Raisins) yes, they are always great. ***Taste buds are happy, once again.***

YUM YUM

Mirror ---(Thanks) --- You are always a Great Poster.

No, but thank you for asking.
I'm sure it's way better than how it sounds, but it reminds me too much of prunes!

I totall agree. Do you have a recipe, you could share?
My Grandma once made a grape pie. I'd appreciate a reicpe,
for that, too. Here are two recipes, I just found.

Sour Cream Raisin Pie


Once tried, this recipe becomes like a friend . . . never forgotten and invited to many special occasions.

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 beaten eggs
2 cups dairy sour cream divided
1 cup Sun-Maid Natural Raisins
2 tablespoons lemon juice
1 baked pie crust


Directions:
COMBINE sugar, cornstarch and salt in a large saucepan and mix well.
STIR in eggs, 1-1/2 cups sour cream, raisins and lemon juice.
COOK over low heat, stirring constantly, until thickened.
POUR into pie shell and cool.
SPREAD remaining 1/2 cup sour cream over filling.
REFRIGERATE several hours until chilled.

Makes 1 pie (8 servings).

Source: Sun Maid Raisin Company




Mary's Raisin Cream Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Inch baked pie shell
4 tablespoons Flour
1/4 teaspoon Salt
1 cup Raisins
1 teaspoon Vanilla
1/2 cup Sugar
3 Egg yolks
2 cups Milk
1/4 cup Water
1/2 teaspoon Lemon extract

1. Mix raisins with water and heat slowly, covered for 5 min. Blend together
sugar, flour, egg yolks, and salt. Add milk and vanilla.

2. Cook in double boiler until thick and creamy. Add raisin mixture.
Cool 3 minutes. Add extract and pour into cool shell.

3. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp.
cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla.

4. Bake at 400F for 10 minutes, or until meringue browns.

Source: Mary Parkin