Last week the Cowboy and our cattle working crew brought pairs home from summer grass. I had to work at the town job, but volunteered to make pie for dinner.
I found this recipe in a Taste of Home magazine and I’ve made it several times. Apparently, I don’t make Dixie Pie as often as I should or I have a poor memory.
Case in point: I made one pie and two pie crusts, because I thought there was supposed to be a top crust on the pie. Pictures can be deceiving. I started to fill my pie plate with batter and realized that it was way too full! I took out some batter so the pie would not overflow onto the bottom of my oven. Gooey goodness on the bottom of the oven is never good. I had enough “extra” filling to make tarts.
As I was reading and typing out the recipe for this blog post I realized that this recipe makes two whole pies and that there is NO top crust! Oops! That explains the large quantity of filling.
After I discovered this I shared my blond moment with J. His reply “I thought it was funny you were putting a top crust on this pie because I didn’t remember it having one.” No comment needed here; I am still speechless.
Pastry for two single-crust pies (9 inches)
1-1/2 cups raisins
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Discard foil. Cool on wire racks.
Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, vanilla and cinnamon until blended.
Drain raisins. Stir the raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts.
Bake at 350° for 30-35 minutes or until set. Cool on wire racks.
Top crust or no; lots of filling or two pies? How ever you decide to make the pie, we enjoyed the double crusted with extra filling and the cattle working crew did too!