Sour Cream Raisin Pie     Apple Pie     Custard Pie

Sour Cream Raisin pie is delicious! I never really cared for plain raisin pie but this is more like a custard pie with raisins in it. It's also a little unusual since most raisin pies are single crust pies but this is a double crust pie.

• 1 cup sugar

• 1 cup sour cream

• 3 eggs, beaten

• 1 tsp cinnamon

• 1/4 tsp salt

• 1 cup cooked raisins, drained

• crust for a 2-crust pie

Preheat oven to 350°F

Put raisins in a saucepan (or microwave dish), cover with water and heat to a simmer. Let raisins sit in the hot water and plump while you're preparing the pie crust and mixing the other ingredients. 

Line the pie plate with the bottom crust, leaving a little dough hanging just over the edge.

Mix all of the ingredients except the raisins until evenly blended. Then drain the raisins and stir them into the mixture. Pour the filling into the crust.

Add the top crust with a little room over the edge of the pie plate. Roll the bottom and top edge of the pie crust together, mashing them along the edge to make a good seal. Decorate the edge as quickly as you can. You want this pie to go into the oven as quickly as possible. 

Use either milk or the little bit of filling clinging to the bowl I mixed it in to brush the top of the pie using a pastry brush. If using plain milk sprinkle the top with a little sugar and cinnamon. This makes the crust taste delicious and brown pretty. Cut a small slit in the top of the pie.

Bake at 350°F until the crust is brown and pie is set, about 45 minutes. 

By the time the crust is done the pie should be also because it only needs to bake long enough for the eggs to cook and set but you can check through the slit and make sure the pie is set. 
Cool and serve. 

Apple Pie ingredients:

• 6 cups of sliced baking apples (Anything but Granny Smith!)

• 1/2 cup of sugar (this will vary depending on the sweetness of the apples and your taste)

• 1/4 cup flour

• 1 tsp cinnamon

• 1/4 tsp salt

• 1 tbsp lemon juice 

• 1 cup shredded cheddar cheese (*optional)

• Crust for 2-crust pie

Preheat oven to 350°F

Peel, core and thinly slice apples. Toss with lemon juice. Mix the remaining ingredients in a bowl until they're evenly blended and add to the apples. Toss the apples until they're even coated with the flour/sugar mixture. 

Stir in the cheddar cheese if you like cheddar cheese with apple pie. (If you haven't tried it you're really missing something because it's delicious.)

Prepare the pie plate with the bottom crust leaving a good edge around the rim of the pie. Pour the apples into the crust and put the top crust on. Roll the bottom and top crust together mashing it down on the rim to form a good seal. Decorate the rim and cut a couple of slits in the top. Brush the top with milk and sprinkle with sugar and cinnamon.

Bake at 350°F until the apples are tender and the crust is golden brown, about 45 to an hour minutes to an hour depending on how thinly you slice the apples and the type of apples you use. Cool and serve.

This Custard Pie is easy to make so don't let it scare you. If you use canned evaporated milk it won't curdle or separate. That's the secret!

• 4 eggs, slightly beaten

• 2/3 cup sugar

• 1/2 tsp salt

• 1/4 tsp cinnamon or nutmeg

• 2 2/3 cup canned evaporated milk, undiluted

• 1 tsp vanilla

• 1 unbaked pie crust

Preheat oven to 350°F

Mix all of the ingredients. Sprinkle the top with a little cinnamon or nutmeg. (I don't care for nutmeg so I use cinnamon and it's very good but use whichever one you prefer.) 

Bake at 350°F until set about 30-45 minutes. 

Again, you can wiggle the pie to see if it's set or you can insert a knife halfway between the center and the edge to see if it comes out clean. The center will finish setting with the heat rising from the cooling pie. 

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