Recipe by Sharon Becker
"A rich buttermilk custard with raisins topped with meringue."
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1 (9 inch)
unbaked pie crust
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!
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
I used a walnut pie crust which was great with the raisins- great filling recipe- I didn't use the meringue.
* Percent Daily Values are based on a 2,000 calorie diet.
Raisin Amber Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 104
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