MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashion Raisin Pie
Categories: Pies, Pastry, Desserts, Fruits
Yield: 6 Servings

2 c Seedless raisins
2 c Water
1/2 c Packed brown sugar
2 tb Cornstarch
1/2 ts Ground cinnamon
1/4 ts Salt
1 tb Vinegar
1 tb Butter
1 Recipe double crust pastry

Combine raisins and water in a small saucepan. Boil 5
minutes. Blend brown sugar, cornstarch, cinnamon, and salt
together; add to hot raisins. Cook and stir until syrup is
clear. Remove from heat, and stir in vinegar and butter.
Cool slightly.

Turn filling into a pastry lined pan. Cover with top
crust. Seal edges, and cut slits in the top crust.

Bake at 425øF/220øC for 30 to 35 minutes.

Makes 1 (9") pie

Submitted by: Linda "This recipe was given to me 41 years
ago by my husband's grandmother."

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

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... People don't eat chitlins any more. Why? Because they don't have to!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Unique Apple Pie (An Uncle Dirty Dave Special)
Categories: Pies, Fruits, Pastry, Dessert, Pork
Yield: 6 Servings

MMMMM---------------------------PASTRY--------------------------------
1 1/2 c A-P flour
1/3 c Bacon drippings
2 tb (to 3 tb) cold water
1 Egg yolk

MMMMM--------------------------FILLING-------------------------------
3 c Apples; sliced
3/4 c White sugar
3/4 c Light brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice

MMMMM--------------------------TOPPING-------------------------------
1 Egg white
Sugar & cinnamon

First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught, scoot for home and wash
the fruits of your labour. Peel, core and slice (medium)
three cups of fruit. Put in a bowl and cover with water
to prevent browning.

Make the pastry.

PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
all-purpose flour. With pastry blender or 2 knives, cut
in 1/3 cup bacon drippings, until the mixture resembles
coarse crumbs. Do not add salt. The dripping provide
plenty of salt.

Add 2 to 3 tablespoons of cold water and an egg yolk to
flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30
minutes.

Roll out pastry for a 9" or 10" pie pan. Butter the pie
pan and place bottom layer of pastry in it.

FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
allspice in a medium sized bowl.

Drain apple slices and mix with sugar/spice mix. If all
the sugar/spice mix is not used up in coating apple
slices spread it over the filling after transferring
fruit to pie pan.

MAKE THE PIE: Moisten rim of pastry with a little water
and place top crust on pie, pinching top and bottom
together to seal. Cut steam vents into top crust with a
sharp knife. If desired, use a pastry brush to brush egg
white on top crust for a glaze. Sprinkle sugar across
the crust lightly and dust with cinnamon.

Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
or until crust is lightly browned and filling bubbles.

Cool 10 minutes on wire rack before cutting.

VARIATIONS... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling.

Serve with a slice of sharp cheddar cheese between the
top crust and the filling.

This is an absolutely scrumptious pie, if I do say so.

First made in August 1955, Springfield, IL

From: Dave Drum | Date: December 21, 2002

Uncle Dirty Dave's Kitchen

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... In spite of the cost of living, it's still popular." -- Laurence J. Peter --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)