Grandma Kerber’s Raisin Cream Pie

This pie was the favorite of my brother Craig and I growing up and my mom made sure to have it on hand for family gatherings. This year I made it for that same brother and niece for Thanksgiving.

I had a long time tracking this recipe down after my mother passed away and was able to find it at the University of Iowa’s Main Library Special Collections Department in the Freedom Township Women’s Club Cookbook, published in 1934.

It’s maybe a little sweet for my tastebuds these days, but the hit of sensory memory I get when I take that first bite is a time travel worthy of Dr. Who.

Ingredients:

• Short-crust Pastry Dough

Filling:

• 2 cups Raisins
• 1 cup Sugar
• 1 tbsp. Flour
• 1 cup Heavy Cream
• 2 Egg Yolks
• 1 tsp. Vanilla

Merengue:

• 2-3 Egg Whites
• 2 tbsp. Sugar

Directions:

Step 1: Preheat the oven to 350°F. Roll out the short-crust pastry dough on a floured surface. Coat a nine-inch pie pan with oil or non-stick spray and line the pan with the dough. Place in a freezer for at least 15 minutes.

Cover the pie pan with parchment paper and weigh down with pie weights. Place the pie pan on a sheet tray and blind bake for 35-40 minutes.

Step 2: Combine sugar, flour and egg yolks and mix well.

Mix in the heavy cream, raisins and vanilla extract.  Heat the mixture slowly so as to avoid scrambling the eggs until the mixture comes to a light simmer while stirring constantly. Simmer lightly for about one minute until the mixture starts to thicken, then remove from the heat.

Step 3: Make the meringue by using a mixer to beat the egg whites. When the egg whites start to foam, gradually add two tablespoons of sugar and continue until you have stiff peaks.

Step 4: Pour the filling into the pie crust and spread on the meringue. Bake for 15 minutes until the top begins to brown. Let cool on a wire rack.