Friday Pieday: Week 6: Spicy Raisin Custard Pie

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I have a confession to make.

I changed the name of this recipe.

Mostly because it had “sour cream” in the name and I just couldn’t.

Don’t get me wrong, I like sour cream in moderation, but I don’t want to know that it is in my pie.

It was almost a deal breaker.

And then I read one of the five star reviews that said “My mom actually cried when she took a bite of this pie”. Done. I wanted to cry because it was so cotton pickin’ good, too. Of course, the reviewer explains that her Great, Great Aunt made a pie that tasted exactly like this when she was a little girl. Then I really did cry (blame it on pregnancy hormones). I mean, how sweet is that? To have such a strong memory of her Great, Great Aunt and recalling her love through a bite of pie. Just like scents and songs forever link you to fond memories, so does pie.

Now I was all sappy, visualizing some farm kitchen with a sweet old lady baking up pie for her sister’s great grandkids. A lifetime of making pie and she was serving them her very best. Because pie is love. And she was dishing out the best kind of love. Sigh. I had to make this pie. I needed to know what was so special about this pie, sour cream or not.

Spicy Raisin Custard Pie

  • 1 (9 inch) pie shell
  • 3 egg yolks, beaten
  • 1 1/2 cups sour cream
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup raisins

Preheat oven to 400*.  Combine all ingredients except raisins. Mix thoroughly. Fold in raisins. Pour into unbaked pie shell. Bake for 30-40 minutes or until a toothpick comes out clean halfway between center and the edge. Chill before serving.

Original recipe can be found here.

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The verdict: The process was as easy as it gets, the pie was done in no time at all. To be honest, I was a little hesitant to take the first bite. I had no idea what to expect. But I’m glad I did because it was honest-to-goodness delicious. I kept trying to put my finger on what the taste reminded me of. The best I can say is that it is somewhere along the lines of an oatmeal cookie (perhaps the raisins?) and a pumpkin pie (most likely the spices) with a more custard-like consistency. No sour cream taste whatsoever. Just pure deliciousness. Definitely reminiscent of an old-timey pie, completely solidifying my imaginary version of the Great, Great Aunt story. It is unique and well-worth the justification for sour cream in the pie, yet I’m not budging on changing the name. ;)

Make it! It may be the pie adventure you are looking for!

Happy Friday Pieday!

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Friday Pieday: Week 5: Swedish Apple Pie

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This was an easy, easy pie to make. In fact, for all of you that are terrified of making pie, or crust, or baking in general, this is a good place to start. It would also be an ideal pie to introduce children to baking (with the exception of peeling and cutting up the apples).

I questioned if it really was even a pie, since it doesn’t have a crust, but I thought I’d give it a chance before I made any harsh judgments. ;)

 

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Peel, core and slice up 1 1/2 of Granny smith apples. Toss them with brown sugar, white sugar, cinnamon, and nutmeg. Then arrange them into a lightly buttered pie dish.

 

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In another bowl, mix up sugar with the flour, cinnamon, butter, and egg. Spread evenly over apples and bake in a moderate oven for about 40 minutes.

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And, done.

It really doesn’t get any easier.

The verdict:

It is challenging to try new “apple pie” recipes without comparing it your favorite apple pie recipe. If you’ve had a really, really good apple pie before, anything that doesn’t measure up to the “best” will just be sub-par. Now, with that being said, this recipe is decent. (And I upgraded it from decent to fairly good after I tasted it again, cold, the next day.) But I wouldn’t replace my other apple pie recipes with this one. Here is why:

Even after reading numerous reviews suggesting to add additional spices to the apple mixture (which I did), the apple filling was still kind of bland. The apples were more mushy than soft, which just reminded me of flavorless applesauce. And the topping wasn’t exceptional either. It had more of a brown sugar cookie taste and consistency, but still lacking something. I definitely prefer a traditional crumb top, which I didn’t expect this one to resemble, however, wasn’t wowed by it’s unique cookie-like top either. Then, the lack of crust. I’m not sure if it even mattered one way or another. In my opinion, a good crust compliments the filling, however, it can’t redeem a mediocre filling.

The next day: I always give pie a second chance. Perhaps eating it warm wasn’t doing this pie any favors. So I refrigerated it over night and was pleasantly surprised that the flavors had set a bit. It wasn’t as bland and the cold temperature firmed the apples up a tad. There was certainly nothing offensive about this pie, but it wouldn’t be one that I would like seconds of. Is that fair?

If you would like to form your own opinion, you can find the recipe here. It received plenty of good reviews, so maybe it just wasn’t my favorite type of apple pie.

Happy Friday Pieday!

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Friday Pieday: Week 4: Lemon Pecan Pie

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Lemon Pecan Pie is actually less daring than it sounds. In fact, it is one of my favorite pies. Since I was going to be having company on Friday Pieday this week, I decided that I would serve up a tried and true recipe. I didn’t want to subject my guests to an adventurous pie experimentation. ;)

The lemon flavor is definitely present, but more subtle and less tart than a lemon meringue pie. The consistency is quite similar to that of a pecan pie….but it doesn’t feel like you are eating a lemon flavored pecan pie. It is more like lemony goodness mixed with candied pecans. Don’t take my word for it, go try it. :)

Lemon Pecan Pie:

1 “9 inch” pie crust

4 eggs

6 Tbsp butter, softened

1 c light corn syrup

1/2 c brown sugar, packed

2 tsp lemon zest

1/4 c lemon juice

3 Tbsp flour

1 1/4 c chopped pecans

Bake pie crust at 450* for 5-7 minutes. Remove from oven and cool completely.

Combine eggs, butter, corn syrup, brown sugar, lemon zest, lemon juice and flour.

Stir in pecans and pour into cooled crust.

Bake at 350* for 40 min or until center is set.

Tip: After 25 minutes of baking, foil edges of crust so they do not brown too quickly.

Cool and serve. Be amazed. ;)

 

I wish I knew the source of this recipe, but I’ve had it for quite a while in my recipe book and don’t remember where it came from.  I hope you enjoy this one as much as I do!

Happy Friday Pieday to you!

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