2½ to 3 cups dark raisins
Hot water
l tablespoon lemon juice
3 medium egg yolks
1 cup whole buttermilk
1 tablespoon vinegar
¾ cup sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
2 unbaked (9-inch) piecrusts
1 large egg, beaten with a drop of water
In a medium saucepan combine the raisins with enough hot water to cover and the lemon juice. Cook over medium heat 5 minutes or until plumped.
In a large bowl beat the egg yolks. Add the buttermilk and vinegar, stirring to mix. Add the sugar, flour, salt, and grated rinds, mixing well. Drain the raisins and add to the mixture.
Preheat the oven to 450 degrees. Line a 9-inch pie plate with 1 of the piecrusts. Pour in the filling. Top with the remaining pastry, cutting a vent for steam to escape. Brush with the beaten egg.
Bake 10 minutes. Reduce the temperature to 350 degrees and continue baking 8 to 12 minutes, or until the crust is nicely browned. Remove from the oven. Serve while still warm or at room temperature.
Makes 8 servings
Sharon Sterbowicz, Queen
Red Hats in the Valley,
Huntingdon Valley, Pennsylvania