RAISIN CRUMB PIE1 lb raisins
1 1/2 cups cold water
3 cups sugar, divided use
2 cups flour
1/4 cup shortening
1 cup milk
2 egg, well beaten
2 tsp baking powder
Pastry for 2 single-crust shells
This recipe makes enough filling for 2 pies.
Wash and clean raisins and add the cold water and 1 1/2 cups of sugar. Cook until raisins are tender and plump. Set aside to cool.
Mix the flour, 1 1/2 cups of sugar and the shortening, crumbling well with the finger tips. Take out one cup of these crumbs and set aside.
To the remaining crumb mixture add the eggs and milk, and mix well. Stir in the baking powder.
Line two large pie pans with pie pastry, and fill with cooled raisins, pour the batter over the raisins. Sprinkle the top with the cup of reserved crumbs.
Bake at 440 degrees F for 10 minutes; reduce heat to 350 degrees F and finish baking about 35 minutes.
Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936