Ingredients
- raisins1 lb
- water, cold1 1/2 cup
- granulated sugar, white; divided3 cup
- flour2 cup
- shortening1/4 cup
- milk1 cup
- egg, well beaten2
- baking powder2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Wash and clean raisins and add the cold water and 1½ cups of sugar.
Cook until the raisins are tender and plump.
Set aside to cool.
Preheat oven to 440°F.
Mix the flour, 1½ cups of sugar, and the shortening, crumbling well with the fingers. Take out 1 cup of these crumbs and set aside.
To the remaining crumb mixture, add the eggs and milk; mix well.
Stir in the baking powder.
Line 2 large pie tins with pie crust and fill with cooked raisins. Pour over this the batter and sprinkle the top with the cup of reserved crumbs.
Bake in a hot oven at 440°F for 10 minutes, then reduce heat to moderate oven (350°F) and finish baking, about 35 minutes.
