From Library Journal
Copyright 1997 Reed Business Information, Inc.
Excerpt. © Reprinted by permission. All rights reserved.
Sour Cream Raisin Pie (Makes one 10-inch pie)
This two-layer golden vanilla custard pie is subtly sweetened with maple syrup, and boasts a layer of raisins on the bottom. It is a lighter version of the raisin pie served at Amish funerals, a tradition that dates back to the times when raisin pies were offered to mourners as a sign of respect to the deceased.
Pastry for a 1-crust 10-inch pie
1 cup golden raisins
3 extra-large egg yolks
1 extra-large egg
2 cups sour cream
1/2 cup maple syrup
2 tablespoons sugar
1 teaspoon grated nutmeg
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Preheat oven to 375 degrees F.
Roll out the pie dough and line a 10-inch pie pan. Evenly sprinkle the raisins over the pie crust, and set aside. In a mixing bowl, combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour. Mix just until blendedyou don't want too many bubbles to form. Pour over the raisins and sprinkle with nutmeg.
Bake for 30-35 minutes or until a knife inserted in the middle comes out clean. Remove to a rack to cool, then refrigerate.