A custard-based pie chock full of vanilla-plumped raisins, cinnamon and clove spices with a fantastic soul-warming flavor. This recipe is a family recipe enjoyed equally today as in my Grandmother's kitchen.
9” Pastry(pie) Shell {I used Whole Foods Gluten-Free Pie Crust)
Instructions
Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
Place pie shell in the heated oven and cook for 10 minutes.
In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
Spoon the filling into the pre-baked pie crust. Place the pie on a baking sheet, and into the oven. Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
Allow pie to cool on a cooling rack until room temperature. Serve at room temperature or chilled. If desired, add whipped cream prior to serving.