{{This was published in Parade magazine, contributed.}}
Raisin Nut Pie
Shirley McCaleb Bodine, Turlock, Calif.
Published: December 20, 2007
My younger brother entered the Navy at age 17 during World War II right from high school. He dearly loved Mom's raisin pies and asked her to send him one. She sent him two initially at some cost to get it there fresh. I don't remember his station at the time, ship or shore but needless to say it was shared by other young men. Thereafter, she couldn't send one or two. She would send several. They all loved her raisin pies and she took great pride in baking a lot at once and sending to our young men at sea. Here's her recipe:
1 cup sugar (brown or white)
3 eggs
1 cup raisins
1 tsp. vanilla
1 cup chopped nuts
1tbsp. butter
Separate eggs, beat yolks, mix with sugar, raisins, nut meats, vanilla, melted butter. Beat egg whites stiff and fold in nut mixture. Put filling into unbaked pie shell and bake in 325 degree oven for 45 minutes. Oven times will vary. But crust should be good and brown. I prefer the light brown sugar as dark brown seems to overpower. It freezes well and carries well.
Raisin Nut Pie
Shirley McCaleb Bodine, Turlock, Calif.
Published: December 20, 2007
My younger brother entered the Navy at age 17 during World War II right from high school. He dearly loved Mom's raisin pies and asked her to send him one. She sent him two initially at some cost to get it there fresh. I don't remember his station at the time, ship or shore but needless to say it was shared by other young men. Thereafter, she couldn't send one or two. She would send several. They all loved her raisin pies and she took great pride in baking a lot at once and sending to our young men at sea. Here's her recipe:
1 cup sugar (brown or white)
3 eggs
1 cup raisins
1 tsp. vanilla
1 cup chopped nuts
1tbsp. butter
Separate eggs, beat yolks, mix with sugar, raisins, nut meats, vanilla, melted butter. Beat egg whites stiff and fold in nut mixture. Put filling into unbaked pie shell and bake in 325 degree oven for 45 minutes. Oven times will vary. But crust should be good and brown. I prefer the light brown sugar as dark brown seems to overpower. It freezes well and carries well.
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