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Raisin Amber Pie

Raisin Amber Pie

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Sharon Becker

Sharon Becker

A rich buttermilk custard with raisins topped with meringue.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. 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.
  3. Bake in the preheated oven for 30 to 40 minutes, or until filling is set.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

anna
8

anna

2/2/2009

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 crust (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!

holly
5

holly

9/29/2009

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, everyone else calls it amber pie, too. It was wonderful. Thank you

GEFOX3
1

GEFOX3

2/23/2010

I used a walnut pie crust which was great with the raisins- great filling recipe- I didn't use the meringue.

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