Raisin Amber Pie3 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“A rich buttermilk custard with raisins topped with meringue.” - by Sharon Becker
Original recipe yields 1 - 9 inch pie
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat egg yolks and sugar until creamy. Blend in flour, cinnamon, allspice and salt. Beat in buttermilk and melted butter. Stir in raisins. Pour filling into pie shell.
- Bake in the preheated oven for 30 to 40 minutes, or until filling is set.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Bake or 8 to 10 minutes, until lightly browned.
Amount Per Serving (8 total)
- 332 cal
- 11.5 g
- 54.6 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Let me start off my saying I hate when people review a recipe then say all the things they changed. I didn't exactly do that. Here it goes! I made the pie filling and just baked it without the crus..." See moret (too lazy to make crust) or meringue. I followed the filling recipe to a T and it turned out AMAZING! The filling is rick and creamy and the allspice adds an element of spice. Once the filling was baked I let it cool for a little bit then served each serving with a huge spoonful of Haagen-Daz Rum Raisin ice cream! HOLY COW! I will definately make this again! Thanks!"
"My Grandmother made this pie when I was a child. It was the most wonderful pie ever! I recently started looking for her 'amber pie'. I didn't think I'd ever be able to find it again. Turns out, everyo..." See morene else calls it amber pie, too. It was wonderful. Thank you"
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