Red potatoes, onions, pepper, and celery baked with sliced Polish kielbasa.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 4 egg yolks
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon melted butter
- 1 cup raisins
- 1 (9 inch) unbaked pie crust
- 2 egg whites
Instructions
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat egg yolks and sugar until creamy. Blend in flour, cinnamon, allspice and salt. Beat in buttermilk and melted butter. Stir in raisins. Pour filling into pie shell.
- Bake in the preheated oven for 30 to 40 minutes, or until filling is set.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Bake or 8 to 10 minutes, until lightly browned.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 470 mg |
| Sugars | 39 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
OMG, this is way too sweet for me! Really wouldn’t need that much sugar, raisins are so sweet already… I won’t make again. If you like sweet desserts and raisins, this is probably a good one for you.
I used a walnut pie crust which was great with the raisins- great filling recipe- I didn’t use the meringue.
My Grandmother made this pie when I was a child. It was the most wonderful pie ever! I recently started looking for her ‘amber pie’. I didn’t think I’d ever be able to find it again. Turns out, everyone else calls it amber pie, too. It was wonderful. Thank you
Let me start off my saying I hate when people review a recipe then say all the things they changed. I didn’t exactly do that. Here it goes! I made the pie filling and just baked it without the crust (too lazy to make crust) or meringue. I followed the filling recipe to a T and it turned out AMAZING! The filling is rick and creamy and the allspice adds an element of spice. Once the filling was baked I let it cool for a little bit then served each serving with a huge spoonful of Haagen-Daz Rum Raisin ice cream! HOLY COW! I will definately make this again! Thanks!