Ingredients
1 1/2 c. firmly packed brown sugar
1 1/2 c. hot water
1 tsp. salt
1 tsp. baking soda
1 1/2 c. raisins
2 c. very hot water
3/4 c. cornstarch
1/4 c. sugar
2 c. half and half or evaporated milk
2 (8 to 9-inch) pie crusts, baked
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In a saucepan, boil together brown sugar, 1 1/2 cups hot water, salt and baking soda for 20 minutes. Meanwhile, soak raisins in the 2 cups of very hot water. After syrup is cooked, put soaked raisins (with water) into hot syrup and thicken with a thin paste made of cornstarch, granulated sugar and some water. Cook until very thick and glossy. Remove from heat and stir in half and half. Stir until smooth and creamy. Pour into pie shells. Cool and refrigerate. Top with whipped cream.
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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Ceramic pie dish — even browning, beautiful presentation