Recipe: Amish Sour Cream Raisin Pie (two-layer custard pie using maple syrup)

SOUR CREAM RAISIN PIE

"This two-layer golden vanilla custard pie is subtly sweetened with maple syrup, and boasts a layer of raisins on the bottom. It is a lighter version of the raisin pie served at Amish funerals, a tradition that dates back to the times when raisin pies were offered to mourners as a sign of respect to the deceased."

Pastry for a 1-crust 10-inch pie
1 cup golden raisins
3 extra-large egg yolks
1 extra-large egg
2 cups sour cream
1/2 cup maple syrup
2 tablespoons sugar
1 teaspoon grated nutmeg
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

Preheat oven to 375 degrees F.

Roll out the pie dough and line a 10-inch pie pan. Evenly sprinkle the raisins over the pie crust, and set aside.

In a mixing bowl, combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour. Mix just until blended you don't want too many bubbles to form. Pour over the raisins and sprinkle with nutmeg.

Bake for 30-35 minutes or until a knife inserted in the middle comes out clean. Remove to a rack to cool, then refrigerate.

Makes one 10-inch pie
Source: New Recipes from Quilt Country: More Food and Folkways from the Amish and Mennonites by Marcia Adams