ARIZARD-L ArchivesArchiver > ARIZARD > 2007-09 > 1189345888
From: Beth Cooper <>
Subject: [ARIZARD] OFF SUBJECT-Vera
Date: Sun, 9 Sep 2007 06:51:28 -0700 (PDT)
Try Bud's recipe with
same amount of white vinegar.
I remember as a little kid being
so surprised when my Mother put
vinegar in a raisin pie. Even said some-
thing about it to her. She explained that
you needed to be very careful about the
amount but that it helped the raisin plump
up when it was cooked and if you forgot to
put it in, the pie would turn out toooooo
There may be a more technical explanation
at cooks illustrated or somewhere on the net
like that but I believe that white vinegar was
substituted often for lemon in the Ozarks, because
you didn't always have lemons and sometimes even
the groceries in town didn't have any, especially if
it was off season.
Isn't that rain marvelous?
We've got it again here in LR this morning.
Subject: Re: [ARIZARD] OFF SUBJECT
Title: Bud; Raisin Pie
a good two crust pie
2 Cups - Raisin
2 Cups - warter
1/4 Cups - Sugar
1/8 Cups - Cornstarch or flour
1/8 Cups - Lemon Juce
Cook raisin and 1 1/2 cups of warter in pan add suger bring to a boil thin
add 1/8 Cups - Lemon
Juce then the1/2 cup of warter and Cornstarch well mixts then put in a 9 in
deep pie pan line
and couver with crust bake about 30 mit at 350 d
Number Of Servings:about 8
Preparation Time:with cook time about 45 mi.
|[ARIZARD] OFF SUBJECT-Vera by Beth Cooper <>|