photo credit: timsackton via photopin cc |
Last fall I had a crazy idea that I would make a family
cookbook for my mother’s family. Okay, to
be honest, it stems from the fact that I couldn't locate a recipe that I really
wanted to make. I knew someone in the
family had to have it if my dad couldn't find it in the kitchen. Yes, you didn't read that wrong, my dad is the
cook in our family not my mom.
Thankfully he found what I was looking for, but I now had a nagging
desire to make the cookbook happen anyway.
I knew this was going to be a hard task. First people had to submit the recipes and
then I had to try and make them personal.
Nothing ever turns out the way you want but I still have high hopes that
this will be an awesome family heirloom book.
Currently I am up to 25 submissions, which is not too shabby if I say so
myself.
Best part is the couple handwritten notes cards that have
been scanned in and sent to me. Seeing my
great aunts handwriting again brought out emotions I wasn’t expecting. Just like when I was home over the holidays
and my dad showed me his mother’s recipe card for raisin pie. She had written it years ago and at first we
both thought it was his handwriting.
Neither of us realized until then how much their handwriting was
alike. The pie was his dad’s favorite
and grandma would make for every occasion, just for him. Dad made it this year while we were home, and
I have to admit, I liked it. Very bad
for you, but I liked it anyway.
These searches lead me to think I needed to share my small family story too. So, because I am all about sharing today, here is my
grandfather Paul Combs’s favorite pie recipe.
Let me know if you try it, or if you have ever had it before, and what you think of the traditional pie.
image from DeliciousDeliciousDelicious |
Raisin Pie Filling
2 C Raisins
2 C Water
1/2 C Brown Sugar
2 Tbsp. Cornstarch
1 tsp. Cinnamon
1/8 tsp. Salt
1 Tbsp. Vinegar
1 Tbsp. Butter
Pastry for 9 inch double crust
Boil raisins in 1 ¾ cups water for 5 minutes. Combine sugar, cornstarch, cinnamon, and salt
with ¼ cup cold water. Add to raisins,
stirring until mixture boils. Remove
from fire. Add butter and vinegar. Pour into lined pie tin. Cover top with pastry and bake 25 minutes in
hot oven.
Note: She states a hot oven is about 375°F in a small side scribble
My dad makes it with a lattice top but you can make it with a solid top.
Sweet! Thanks for sharing and motivating me to work on one of these family cookbooks myself.
ReplyDeleteYou are welcome! Good luck on making the book too. :)
ReplyDelete