Raisin Crumb Pie
Raisin crumb pie is a old-fashioned American pie that pairs a layer of sweet, plumped raisins with a soft batter and a crumb topping. The raisins are simmered in sugared water until tender, so the filling stays moist under the cake-like layer. One crumb mixture does double duty, as both the batter base and the topping. The recipe makes two pies, which suits a crowd.
Instructions
Wash and clean the raisins, then put them in a pot with the cold water and 1½ cups of the sugar. Cook until the raisins are tender and plump, then set them aside to cool.
Preheat the oven to 440°F.
In a bowl, combine the flour, the remaining 1½ cups of sugar and the shortening. Rub the mixture between your fingers until it forms even crumbs, then take out 1 cup of the crumbs and set it aside.
Add the beaten eggs and the milk to the crumbs left in the bowl and mix well. Stir in the baking powder to make a batter.
Line 2 large pie tins with pie crust and divide the cooled raisins between them. Pour the batter over the raisins and scatter the reserved cup of crumbs over the top.
Bake at 440°F for 10 minutes. Lower the oven to 350°F and bake for about 35 minutes more, until the pies are done.
Make it personal.
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