Today was Thanksgiving. And it was my Dad's birthday. This only happens every six or seven years; in fact the last time the two happy occasions converged was when we brought Alison home from China. We brought her home on the 22nd of November, 2001. I think my Dad thought she was his birthday present. He's been crazy in love with her since the moment he laid eyes on her. So today we celebrated his birthday along with Thanksgiving. It was wonderful. He got a t-shirt, a swimsuit (he likes our outdoor hot tub), a bottle of wine...and I made him a raisin pie. This is my Dad's favorite kind of pie. His mother used to make it for him when he was a kid, and I don't know how many years it's been since he's had one, but he couldn't have been more excited. He had two slices. So after we watched him lap it up, Colin and I decided to try it. I have to admit, a raisin pie sounded kind of gross. I like raisins, but not a whole glob at one time. But since I made it, and Dad was digging into it like he hadn't eaten in weeks I sliced a piece for myself and Colin. And we loved it! Who knew a raisin pie would taste so great. So, in honor of my Dad - and his sweet mother Pearl Jackson, here is a recipe for raisin pie. I highly recommend it, although we had some wimps at the table who wouldn't touch it...you know who you are.
2 C. raisins
2 C. water
1/2 C. brown sugar, packed
2 T. cornstarch
1/2 t. cinnamon
1/4 t. salt
1 T. lemon juice
1 T. butter
Pastry for double-crust pie
Combine raisins and water in saucepan; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt in a bowl. Add to raisins and cook, stirring until clear. Remove from heat. Stir in lemon juice and butter. Cool slightly. Preheat oven to 400 degrees. Roll out half of pastry into a circle large enough to fit bottom and sides of a 9-inch pie pan. Place in pie pan. Turn slightly cooled raisin filling into pastry-lined pie pan. Roll remaining pastry, and cover pie with a solid circle, or lattice strips. Trim and crimp edges. If using solid top crust, cut slits into it. Bake 25 minutes, or until crust is brown and filling is bubbly. Cool pie completely before serving.
So if you are feeling brave, or feeling nostalgic for what Kyle refers to as "depression era food," give it a try.
By the way, I am hoping to keep up my November postings, but tomorrow Erin and I are leaving for L.A. This is her birthday present. She'll be sixteen on November 24. Can't even believe this. Anyway, I am having to take Kyle's PC (ick) and will leave him my Mac so he can do a slideshow presentation on Sunday. I told him to get a Mac, but he wouldn't listen. We're like the Apple commercials with the PC guy and the very cool Mac guy living under the same roof. I'm the cool Mac guy. Hopefully I will be able to post, but if not I will not defeated about not meeting my NaBloPoMo. I'll have a good excuse.
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