Mrs. Rowe attributed this recipe to her friend Mrs. John Martin, a Mennonite from Harrisonburg. The custard is slightly grainy, which is normal for this old-fashioned pie, and its pleasant, refreshing flavor is unusual to the modern palate. For plumper raisins, bring them to a boil in a small amount of water, then lower the heat and simmer for 20 minutes. Drain the raisins thoroughly before proceeding with the recipe.

　　

Ingredients

makes one 9-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked

　　3/4 cup sugar

　　2 tablespoons cornstarch

　　1/4 teaspoon salt

　　2 eggs, beaten

　　1 1/2 cups sour cream

　　1 tablespoon lemon juice

　　1/2 teaspoon baking soda

　　1 1/4 cups raisins

　　1/8 cup sweetened flaked coconut, for sprinkling

　　

Step 1

In a double boiler, stir the sugar, cornstarch, and salt together, then add the eggs, sour cream, lemon juice, and baking soda. Cook, stirring constantly, for about 35 minutes, until thick. Gently stir in the raisins.

　　

Step 2

Pour the filling into a shallow container, lay plastic wrap directly on the surface, and chill in the refrigerator for 30 minutes.

　　

Step 3

Pour the filling into the crust and sprinkle with the coconut. Chill for several hours or overnight before slicing. Serve cold.

　　Mrs. Rowe's Little Book of Southern Pies