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Old Fashioned Raisin Pie I

Provided by: Linda

Raisins are plumped in water, and brown sugar, cornstarch, cinnamon, vinegar and butter are stirred in. The filling is poured into a pastry shell, covered with a top crust, and baked in a hot oven for 30 minutes. Cool and serve with ice cream.

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Beth's Chess Pie

Submitted by: SAUNDRA

This is a wonderful version of this classic buttery, sweet pie, but a smidgen of cornmeal and condensed milk are stirred in just before it 's poured into the pie shell and baked.

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Grandma's Sour Cream Raisin Pie

Provided by: Taste of Home

The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions.

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Quebec City Sugar Pie with Thick Cream

Submitted by: CTREYNARD

This version is the regional specialty at its finest. This lovely brown-sugar-and-egg mixture sets like pumpkin pie! Serve in a pool of thick cream, which is the perfect complement to the rich, sweet dessert.

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Maple Chess Pie

Submitted by: DaveinDenver

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

I was in the middle of making a Chess pie and realized I was out of vanilla extract. I substituted some maple extract I had on hand, added some pecans and the result was delicious. This pie is decadent and rich, so fortunately a small slice will do. I think this would be a great pie for Thanksgiving. Top with sweetened whipped cream or whipped topping if desired.

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Cranberry Raisin Pie

Provided by: Taste of Home

Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream.

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Special Raisin Cream Pie

Provided by: Kitty

A lovely, sour cream and raisin filling is sandwiched between two layers of sweetened cream cheese that 's topped with whipped topping. The pie is then slipped into the fridge to chill and firm up. For some variation, try adding some dried cranberries along with the raisins.

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Raisin Apple Tartlets

Provided by: Simple & Delicious

'I always get a kiss on the cheek when I make these individual pie-like treats for my husband,' writes Claudia Jean Griffin of Beaver, Pennsylvania.

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Buttermilk Raisin Pie

Provided by: Taste of Home

Buttermilk is as common in the South as iced tea. This old-fashioned pie is just another fine way to cook with it. It's one of my favorites.

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Vinegar Pie I

Provided by: Kevin Ryan

"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."

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Raisina (Funeral Pie)

Provided by: Kevin Ryan

Raisins and vanilla are stirred into a thick and lovely custard made with egg yolks, butter, scalded milk and sugar. This lovely filling is then cooled slightly, poured into a baked pie shell and smothered with meringue. After a moment in the oven, this luscious pie is ready to be topped with whipped cream and a dusting of nutmeg.

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Vinegar Pie VII

Provided by: Sue

You 'll need your double boiler to cook up the yummy custard filling, because it needs to cook slowly and in stages. Sugar, flour, vinegar, eggs and water are cooked until thick. Then butter and lemon extract are stirred in. This velvety filling is poured into a crust and baked.

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Mini Chess Pies

Provided by: Ginny

Circles of pastry are fitted into muffin tins followed by spoonfuls of a buttery sweet filling made of raisins and nuts. The mini sweets are then baked in the oven until golden delicious. This recipe makes 18.

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Vinegar Pie III

Provided by: Glenda

For this old-fashioned pie, lemon extract is added to the cooked and creamy vinegar custard just before it 's poured into the waiting crust. Lots of egg whites are whipped into a meringue and piled on top of the filling before it 's baked.

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Raisin Pie I

Provided by: Rosina

There 's more than just raisins in this wonderfully sweet and spicy pie. The filling is cooked, and made with sugar, spices, raisins, walnuts and sour cream. It 's poured into a prepared crust and topped with a lovely thick meringue that seals the edges and bakes up golden brown.

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Raisin Custard Pie

Provided by: Taste of Home

A comforting, old-fashioned dessert, this custard pie is one of my mom's best. The fluffy meringue makes it look so special, and the raisins are a nice surprise. --Ruth Ann Stelfox, Raymond, Alberta

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Buttermilk Pie IV

Provided by: Carla Maenius

A sweet and delicious custard pie made with buttermilk in a deep dish.

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Chocolate Chess Pie II

Provided by: Susan Bern

The classic sweet and gooey Chess Pie becomes even more wonderful with the addition of unsweetened cocoa. This recipe yields a delicious 9-inch pie.

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Sugar Cream Pie I

Provided by: C. Banes

A homemade vanilla pudding is poured into a baked pie shell, drizzled with melted butter and cinnamon, and then popped under the broiler until the topping is bubbly.

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Warm Apple Buttermilk Custard Pie

Submitted by: NEONWILLIE

Warm apple slices are sugared and coated with cinnamon, and arranged in the bottom of a pastry crust. A thick buttermilk custard is poured on top, and then the pie is baked for 30 minutes. Then a buttery, sweet streusel topping is added, and the pie is slipped into the oven to finish baking.

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