vaca and pie

officially, today is the first day of my 'vacation.' i've told people for about a month that i will be taking this time off, but to be honest, no one really cares. the good thing is that i still have a few billable things to do, but no pressing deadlines. which is really kind of like vacation.

i'm not sure exactly what i will do with myself for 12 days. i hope i will have some creative moments, some work moments, some family moments, some God moments, and some rest moments. that's not too big of a list, is it?


one of the projects on my list by friday is to make a pie. has anybody ever made a sour cream raisin pie? the story in my family is that no one did, until a cousin married a great gal who started bringing them to family christmas. we loved val, and we loved her pie. it was very sad when as a young woman she developed brain cancer and passed away about a decade ago. my mom and i were talking and want to resurrect the SCRP tradition. problem is, none of us have her recipe.

so, i'm scouring the internet. actually, the recipes are quite varied. although her recipe had a meringue topping, i'm not super nuts about meringue, are you? it's goopy and weird after about 3 hours.

so, i think i'll try this recipe.


My Grandma's Sour Cream Raisin Pie

1c sugar

2 c sour cream

½ c raisins

½ c nuts, chopped

2 eggs

½ t salt

½ t cinnamon

Plump raisin in boiling water. Discard water. Lightly dredge raisins in a very small amount of flour. Discard flour. Beat eggs and sugar. Combine thoroughly and then add other ingredients, folding in raisins and nuts last. Line pie tin with a rich pie crust. Fill with above mixture and bake at 350° until a golden brown and toothpick test comes clean, approximately one hour, maybe more. Don't be surprised if it takes a lot longer to bake than you'd originally planned. It's well worth the wait. Serve at room temperature or slightly warmed with homemade whipping cream.


wish me luck, maybe make a pie for yourself, and have a happy wednesday!