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In this Issue: Vintage Summer Salads Omar Khayyam's Spinach Salad with Zesty Dressing, Spice 'n Easy Hash Brown Potato Salad, Crunchy Cauliflower Salad, Swedish Potato Salad, Nut Tree Green Frosted Potato Salad, Gone But Not Forgotten Resto Recipes Bill Zuber's Rhubarb Kuchen, Fritzel's Creamy Griddle Cakes with Blueberry Sauce, Anna Maude Cafeteria German Chocolate Pudding, Green Goddess Chip Dip, Pie Revival Whoopie Pies, Banana Cream Pie, Montana Mom's Rhubarb Custard Pie Cream Plum Pie, French Silk Pie, Taco Pie, Natchitoches Fried Pork Pies, Pork Apple Brunch Pie, Zesty Lemon Sponge Pie, Old World Sour Cream Raisin Pie, Poppyseed Refrigerator Torte, Celebrity Citings Joel Grey's Chinese Chicken Salad, Sinatra's Spicy Sausage and Sweet Green Peppers, Reader favorites Chocolate-frosted Peanut Butter Cake, Armenian Manti, Pickles, Preserves & Such Zucchini Relish & Dixie Relish, Famous Nut Tree Bread with North Carolina Pear Honey, Calumet Baking Powder Biscuits, Kumquats in Syrup, Old-fashioned Creamy Coleslaw, “You know...for the kids!” '50s Picklenik, Back from the Bar Oak Bar Plaza Sweet, Better Left Lost Canned Asparagus Casserole,

 

Old-World Sour Cream Raisin Pie

Summertime is pie-time and just in time for that, the American Pie Council has provided us with piles of new home-baked-pie options by posting the winning recipes from its 16th Annual 2010 APC/Crisco National Pie Championships. A complete list of winners is available at The Pie Council. We thought it telling that many of the winning recipes derive from old-family heirlooms. This month, we're featuring two of those: Liza Ludwig's “Old World Sour Cream Raisin Pie”, and, Jean Sprenkle's “Grandma's Zesty Lemon Sponge Pie.” Liza Ludwig, of Curlew, IA, says she based her winning pie on her grandmother's recipe, which came over with ancestors from Germany in the late 1800s and used to be made with prunes. Jean Sprenkle says her lemon sponge pie is a version of her mom's very old recipe. Lemon sponge pies--common in York County, PA--have thin, cake-like crusts on top.

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Makes on 9-inch, two-crust pie
Crust Ingredients
  • 1 ½ cups flour
  • 2 tsp sugar
  • ½ tsp salt
  • 2 Tbsp milk
  • ½ cup ice-cold lard
  • Cinnamon and sugar for garnish
Crust Ingredients
  • 1 ½ cups flour
  • 2 tsp sugar
  • ½ tsp salt
  • 2 Tbsp milk
  • ½ cup ice-cold lard
  • Cinnamon and sugar for garnish
Sour Cream Mixture Ingredients
  • 1 ½ cups sour cream
  • ¼ cup sugar
  • 2 Tbsp. Cinnamon (less if you are using Saigon Cassia Cinnamon)
Crust Ingredients
  • 1 ½ cups flour
  • 2 tsp sugar
  • ½ tsp salt
  • 2 Tbsp milk
  • ½ cup ice-cold lard
  • Cinnamon and sugar for garnish
Instructions
  1. Make crust. Separate into two balls of dough. Roll out one and place in pie pan. Set other dough in fridge.
  2. Mix raisins with sugar and water and cook over medium heat until softened. Let cool.
  3. Make FillingCombine sour cream mixture . Fold together with cooled raisin mixture.
  4. Pour raisin cream into crust-lined pie pan. Roll out top crust. Place on pie. Seal edges and flute pie. Sprinkle with cinnamon and sugar. Bake at 375 degrees for 50 to 60 minutes until crust is a light-brown color. Let cool before cutting.

This pie slice, with its bachelor button eyes, is grinning at you, isn't it? A few recipes notes: We used highest-grade, Saigon Cassia Cinnamon from Evanston, IL's The Spice House—very potent. If you do the same, cut back a little on the amount you use.

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