Golden Raisin Custard Piecobbler Recipes

RAISIN CUSTARD PIE

Steps:

• In a medium saucepan, combine sugar and cornstarch.
• Whisk in egg yolks and milk until throughly combined.
• Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute,.
• Remove pan from the heat.
• Add raisins and lemon juice.
• Pour into pie shell.
• For meringue, beat egg whites in a small bowl until foamy.
• Gradually add sugar, 1 tablespoon at a time, beating until stiff and glossy.
• Spread over the pie filling.
• Bake at 350°F for 10-15 minutes pr until lightly golden brown.
• Store in the refrigerator.

PEAR CUSTARD COBBLER

Steps:

• Heat oven to 350°F
• Combine brown sugar, 3 eggs, cornstarch and 1/4 teaspoon salt in small bowl; mix well.
• Gently stir in pears.
• Spoon into greased 8-inch square 2 quart baking dish.
• Set aside.
• Combine flour, sugar, baking powder and 1/2 teaspoon salt in medium bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in milk, 1 egg and walnuts.
• Drop dough evenly over pear mixture into 9 mounds.
• Bake for 40 to 45 minutes or until filling is set and biscuits are golden brown.
• Serve warm.

RICE PUDDING WITH GOLDEN RAISINS

Steps:

• In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
• Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.

MOM'S CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

VINTAGE VINEGAR CUSTARD PIE

Steps:

• In large saucepan, melt margarine.
• Add sugar, flour, cold water, vinegar.
• Whisk to mix so there is no lumps and all is mixed well.
• Add beaten eggs. Mix.
• Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside.
• Place pie crust in a deep dish pie pan.
• Flute edges with the back of a fork.
• Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust.
• Preheat oven to 450 degrees.
• Throw beans in the bottom of pie pan.
• Bake 8 minutes. Take out of oven.
• Lower oven temperature to 375°.
• Remove the beans.
• Throw one dash salt on the pie crust.
• Pour in filling and level evenly.
• Wrap tin foil around the edges of the pie crust.
• Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done.
• Cool in cold box, refrigerator or cooler.
• Note: This recipe can be put in a camp oven or cast iron dutch oven over coals. The crust on the bottom may become a little crispy.