I completely adore Bitter Cream Raisin Pie and in the event you’re right here, I hope you do, too. In case you’ve simply gotten an electronic mail or landed right here accidentally, don’t flip up your nostril like I believe you is perhaps doing proper now! Why? As a result of nearly everybody I’ve talked about this pie to does that!
Bitter Cream Raisin Pie
They normally change their thoughts at first style! Belief me on this, it’s divine – in the event you like raisins, that’s!
About Bitter Cream Raisin Pie:
Only a fast apart in the event you’re questioning why this submit got here in your electronic mail on a random Tuesday? (In case you’re not on my electronic mail record, you may enroll on the correct in the event you’re on a laptop computer or a number of posts down in the event you’re in your cell.) Effectively, it’s as a result of March 14th has been dubbed as Nationwide Pi day, Pi being the circumference of a circle: 3.14… What higher technique to rejoice Pi day than with a Pie (which can also be a circle, btw!)
This recipe is a custard pie; a creamy, dreamy pudding-like filling studded with raisins. The bitter cream is available in as a thick, tangy sub for the milk/cream usually present in any custard. Since raisins are candy, the tanginess within the bitter cream custard balances that sweetness. That’s a magic alchemy proper there!
Then this pie is topped with a cloud of meringue! A whole lot of meringue. You may even say it’s a bit extreme, however why not go excessive?! I really like the delish pudding-like custard contrasting in opposition to the sunshine and ethereal meringue.
Outdated-Common Bitter Cream Raisin Pie – that is the true deal outdated German/American recipe
Making Bitter Cream Raisin Pie:
Bitter Cream Raisin Pie might be made two methods.
- First, the Outdated Common Bitter Cream Raisin Pie, fully cooked within the oven. I’ve had that recipe on my web site for ages. It’s proven above.
- The opposite is that this extra fashionable cooked on the stovetop after which positioned within the oven to prepare dinner the meringue recipe. That’s the recipe proper right here, proper now!
See, this pie units up greatest chilled (though tastes nice chilled or room temperature, when at room temp is not going to lower as cleanly and may droop slightly) and cuts superbly when chilled. Chilling could make meringue weepy. It’s a little bit of a conundrum – the way to comply with protected meals guidelines and have each the pie and meringue excellent.
The recipe has a number of methods and turns. The recipe has all of them, however here’s a fast overview to elucidate among the motions in additional element and clarify the why…
You’re going to see two stabilizers in that meringue, and it needs to be positioned on a scorching pie filling so the meringue can prepare dinner via.
Earlier than you begin to prepare dinner your custard, you’ll get your pie crust made, baked and stuffed first. Then soak and drain the raisins with takes a while. Then make slightly cooked cornstarch water combination to go within the meringue. Combine collectively cream of tarter (one other stabilizer) and sugar so it’s on the prepared.
Begin the meringue because the filling is cooking in the event you’re good at fast-moving fast multitasking. If not, make sure to begin the meringue as quickly because the filling is completed – no taking a break or getting distracted.
When the meringue is completed, instantly (and I’m so bossy – however I do imply instantly) dollop the meringue throughout the skin edges of the pie, then the middle. Work quick as you seal the meringue to the crust after which rapidly clean or swirl as you want.
Now, this meringue is a bit fussy nevertheless it comes from Prepare dinner’s Illustrated and is effectively price an additional step or two to have the properly stabilized meringue. I take advantage of this identical meringue right here as on this Lemon Meringue Pie. (That’s additionally a Prepare dinner’s recipe.) Be happy to sub in any meringue recipe of your individual, although if you wish to.
That is the cornstarch combination for meringue.
Storing Bitter Cream Raisin Pie:
Since this can be a custard pie (with eggs) do pay attention to how lengthy it’s out at room temperature. Particularly on a scorching day. Watch out, too, with making meringues (even double-stabilized ones like this) on a scorching, humid day. The meringue can sweat and get beads of moisture and grow to be sticky.
You’re going to have to concentrate on timing and steadiness that with serving. For maintaining longer, refrigerate the pie. After refrigeration, the pie is simply going to be at its absolute peak the identical day. It’ll nonetheless style good on subsequent days however will start to fade a bit because it ages. Don’t all of us, lol!
Saving Cash:
- The value of eggs is loopy now, however all the standard suggestions for getting eggs nonetheless apply. Look ahead to gross sales earlier than holidays, particularly “brunchy ones” like Mom’s Day and particularly Easter. Test pricing at your purchaser’s membership and your low cost groceries.
- Bitter cream is one other perishable dairy and the identical guidelines apply for searching for bitter cream as for eggs. When storing, flip the carton the wrong way up (make sure that it gained’t leak) and it’ll keep more energizing for much longer.
- Dried fruit like raisins will go on sale from time to time however are usually at all-time low (together with most dried fruit) round Thanksgiving via Christmas. They’re one other merchandise that may be picked up on the purchaser’s membership or low cost grocery.
I hope you guys get pleasure from this recipe and I’d love to listen to what you assume whether it is new to you! It’s actually considered one of my fave recipes and at all times takes me again in time to my hometown in Northwest Iowa. I imply, you may hardly get any extra old school and homey than a pie, particularly this one!
Take care all,
Mollie
Bitter Cream Raisin Pie
Bitter Cream Raisin Pie
- Complete Time: 1 hour plus soaking & cooling
- Yield: 8 servings 1x
- Class: desserts
Have all elements prepared; that is most undoubtedly not a measure and prepared it as you go recipe. Timing is crucial. Have a prebaked and cooled pie shell prepared and skim the instructions via.
Preheat oven to 350 levels F.
For the custard:
- 1 cup raisins
- scorching water to cowl raisins
- 3 eggs, divided
- 3 tablespoons all-purpose flour
- 1 1/4 cups granulated white sugar
- 2 cups bitter cream (full fats)
- 1 teaspoon vanilla
For the meringue:
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/3 cup water
- 1 tablespoon cornstarch
- 4 giant egg whites, at room temperature (use the three left over from the custard plus yet one more egg white.
- 1/2 teaspoon vanilla extract
For the custard:
First, soak raisins in scorching water to cowl for not less than an hour as much as 4 hours. Drain very effectively, reserving the raisins and discarding the water.
In a big saucepan stir collectively 1 1/4 cups granulated sugar and the flour. Add bitter cream however don’t stir but. Separate eggs. Reserve the three whites for meringue. Add the yolks to the saucepan. Add the vanilla. Stir combination collectively. Stir within the raisins.
Prepare dinner over medium warmth, consistently stirring till the combination is thick and bubbly. Flip off the warmth, place a movie of plastic wrap immediately on high of filling to assist maintain within the warmth, and canopy with a lid.
For the meringue:
Combine collectively sugar and cream of tartar, put aside.
In a small saucepan, add the tablespoon of cornstarch, then whisk in 1/3 cup water. Carry to a naked simmer and prepare dinner, whisking often, till it turns into simply thickened and translucent wanting, 1 to 2 minutes at most. Take away from warmth, switch to a small bowl (so it doesn’t proceed to prepare dinner from the warmth of the pan) and let cool barely to barely lukewarm because the eggs are being whisked.
If utilizing stand mixer, match it with the whisk. Beat egg whites and vanilla at medium-low velocity till foamy and frothy. Flip the velocity as much as medium-high and add, a tablespoon at a time, the cream of tartar and sugar combination. Beat till integrated (it gained’t really feel grainy if you run a bit between your fingers) and the combination varieties gentle, billowy mounds.
Whereas persevering with to whip, add the cooked cornstarch combination, a few tablespoon at a time. Because it’s added, place it between the beaters and the aspect of the bowl. Proceed to beat till stiff, shiny peaks type, about two to 3 minutes longer.
Assemble:
If filling is just not nonetheless scorching, over the past minutes of whipping the egg whites, take away plastic and return to very low warmth for only a minute or two to heat. Working in a short time, unfold the nice and cozy raisin filling combination into the pre-baked pie crust. Clean it out.
Nonetheless working rapidly, utilizing rubber spatula, instantly distribute dollops of meringue evenly round edge first after which the then middle of pie, attaching meringue to pie crust to stop shrinking. High off with any remaining meringue. Use the again of spoon to create engaging swirls and peaks within the meringue.
Bake at 350°F for 20 minutes. (All the time examine early, ovens fluctuate.) Cool at room temperature for as much as 3 hours then chill for not less than 1 hour earlier than serving. Serve chilled or at room temperature.
Key phrases: Desserts, Dried Fruit, Eggs, Fruit Desserts, meringue, Pie, Raisins, Bitter cream
