Monday, November 24, 2008

They might have had a point when they said to test it.

I told Nic I was making raisin pie for Thanksgiving. He said that sounded horrible. I told my mom I was making raisin pie for Thanksgiving. She said that sounded horrible. And that no one likes raisins.

I tried to argue the point that the pie was actually made from white raisins, which are not the same at all, but my ever-skeptical cooking advisers were having none of it. I have had this raisin pie recipe bookmarked for more than a month because it just sounded so cool. I mean, have you ever had raisin pie? I didn't think so. I could make pumpkin pie sure, but no one is going to look at a pumpkin pie and go, wow how unexpected. Obviously I was not going to abandon the raisin pie idea without a fight. And fight I did. By baking a test pie Saturday night.

The good news is raisin pie is not awful. The bad news is, it's not exactly a home run either. The main problem for me was that it was incredibly, incredibly sweet. Kind of like pecan pie, which is also too sweet in my opinion. I think that the pie would benefit from about a half cup less sugar than the recipe calls for and maybe some cranberries thrown in to make it more tart, say a half a cup or so. My friend Claire, who graciously agreed to participate in the taste test, suggested serving it with vanilla ice cream to break up the strong flavor.

The changes would make it better, but the thing is, eating raisin pie is also just kind of strange. I can't quite wrap my mind around it. I think it's the texture that's strange. It's like chewing on handfuls of raisins straight from the box. So basically I'm going to make a different pie for Thanksgiving. It won't be pumpkin, but it probably won't be as far out as raisin either.

O well, at least I got a great pie crust recipe out of it! If nothing else, check out the recipe for the crust, which is enough for a top and a bottom crust. Instead of refrigerating the crust for an hour or more, ever impatient, I put it in the freezer for 45 minutes and that worked great.

In case you missed it, the recipe for the raisin pie is here. I switched pecans for the walnuts, but other than that I made it the same. If you make it with any of the above recommendations let me know. But I'm guessing after my review, not many people are going to run to the grocery store to pick up the white raisins to make this.


Anonymous said...

I have been visiting your blog since you sent me the URL-we maed the Coconut Salmon a few weeks ago and everyone loved it!

I must say your Thanksgiving feast inspired me to try cider brine for our turkey and all the rest looks delicious as well. But raisin pie?!-I'm just not that into raisins-you are brave and adventurous in your cooking just as you are in life. It has been a pleasure getting a glimpse into your life with your posts, although
we miss the face to face. Have a great Thanksgiving, hope to see you soon.

Lynda Lippin said...

Yeah, I would think that you would have to add something else with the raisins to avoid a sickly sweet cloying pie. But how would you know without trying?

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