Raisin Pie

There is no specific holiday tradition associated with raisin pie. It was a common dessert of the period, and very popular, just as it is today, which is why it was often included with Christmas dinners.

This recipe comes from An Army Wife's Cookbook by Alice Kirk Grierson. Mrs. Grierson was the wife of Col. Benjamin H. Grierson, commander of the 10th U.S. Cavalry. Co. A of the 10th Cavalry was stationed at Fort Larned from the summer of 1867 to January 2, 1869.

This is a modern version of the recipe originally found in Mrs. Grierson's cookbook.

Pie

9-inch unbaked pie shell	1/2 cup sugar
2 cups raisins	2 TBSP flour
2 cups boiling water

Cook raisins in boiling water until tender, about 5 minutes. Stir in sugar and flour. Bring to a boil; reduce heat and simmer, stirring, until mixture is thick and smooth. This will take only a few minutes.

Cool and pour into an unbaked pie shell and bake in a 425° oven for 30-35 minutes, or until a knife inserted in the middle comes out clean.

Meringue

3 egg whites	6 TBSP sugar
1/4 tsp cream of tartar	1/4 tsp salt
1/2 tsp vanilla or 1/4 tsp almond
or other flavoring

Place egg whites in bowl. Add cream of tartar, salt and flavoring. Beat with electric mixer until mixture is foamy. Add sugar, 2 TBSP at a time, beating well after each addition. Continue beating until meringue is smooth. Spread on hot or slightly cooled filling. Brown in 350° oven for 12-15 minutes.

Pie Crust

(From the Old West Baking Book by Lon Walters)

2 1/2 cups flour	1/2 tsp salt
1/2 cup solid shortening	1/4 cup butter or margarine
4 tbls ice water

Blend flour and salt. Chill shortening and butter. Add to flour by cutting in with two knives or pastry knife. Keep cutting and slowly add ice water. Chill thoroughly before rolling out to ¼ inch thick.