A week(ness) for pies

This has been the week to bake pies. Yesterday I got up very early to bake a lemon meringue pie to take to our church secretary. She had mentioned, at a dinner on Sunday evening, that she loved all things lemon. Since I don’t do too much with lemons besides lemonade and pie, I figured a pie would be in order for her. I knew she would share it with the rest of the office. She even tried to get me to take a couple of slices back home.

Lemon meringue pie

Today, after Terry left to do video editing, I decided a pie was in order for us, too. We both love this old-fashioned raisin pie recipe that I have so I made one of those.

A slice of raisin pie

It has been a joy baking pies again. I know there are people who have baked a pie a week and blogged about it, but I’m not that dedicated. However, I might start making a pie to take to the church office. There are always lots of people going through the office on any given day, so I know it would get eaten. We shall see how long this ambitious feeling stays around.

Someone asked for this

It may have been here, or it may have been over on PhotoFridays (where I blog with pictures), but I know someone asked for my raisin pie recipe.  It is very old, came from the Fresno County Fair raisin pie contest when I was about 16, so I am hoping that it is not copyrighted by anyone.  If it is, I apologize.  I print it here in ignorance.

O-So-Good Pie

Mix together

1 1/2 c sugar

1 tsp cloves

1 tsp cinnamon

1/2 tsp salt  (I don’t do this as I use salted butter)

Add in this order

2 Tb melted butter

3 Tb vinegar (I use wine vinegar; I tried champagne vinegar but it does not have enough oomph)

2 Tb water

1 c raisins

4 eggs (well beaten)

Pour into unbaked pie shell (I use Whole Foods brand).  Bake at 425 for 5 minutes.  Reduce heat to 350 and bake for 30 minutes.  May take a couple of minutes more.