Raisin Cream (5 stars)

24
Raisin Cream Pie
12/11/11

Sunday was Grandma Elison's birthday and we went to Kip and Diana's to celebrate. We decided to make a Raisin Cream pie for the party. We have tried other recipes that called for the raisins to be ground-up but we like this version the best which keeps the raisins whole. Grandpa Elison said it reminded him of his mom's raisin pie. If fact he was the biggest fan. I agree with him it was good.

Crust: Buttermilk Crust

Filling:
1 cup seedless raisins
1-1/2 cups water
3/4 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
1 Tablespoon butter
1 cup heavy cream

Rinse and drain the raisins. Place in pan with 1-1/2 cups ware. Bring to a boil and simmer for 10 minutes. Mix dry ingredients: sugar, salt, and cornstarch together in a bowl then add to raisins. Cook over medium heat stirring constantly until mixture is clear and thick. Remove from heat and stir in vanilla, butter, and cream. Allow mixture to cool. Place in pastry-lined pie pan, cover with top crust. Bake at 400 F for 30 minutes.