Raisin Amber Pie

  4.3 – 4 reviews  • Meringue Pie Recipes

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

  1. 4 egg yolks
  2. 1 cup white sugar
  3. 1 tablespoon all-purpose flour
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground allspice
  6. 1 teaspoon salt
  7. 1 cup buttermilk
  8. 1 tablespoon melted butter
  9. 1 cup raisins
  10. 1 (9 inch) unbaked pie crust
  11. 2 egg whites

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. 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.
  3. Bake in the preheated oven for 30 to 40 minutes, or until filling is set.
  4. 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

Samuel Perez
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.
Dana George
I used a walnut pie crust which was great with the raisins- great filling recipe- I didn’t use the meringue.
Traci Ramos
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
Daniel Vasquez
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!

 

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