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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