Coffee Angel Pie With Caramel Raisin Sauce Recipes

COFFEE ANGEL PIE WITH CARAMEL RAISIN SAUCE

Steps:

• Preheat oven to 275F and butter a pie plate very well (I would use a silicone pie plate now).
• beat together egg whites, vanilla, salt, cream of tartar until soft peaks form.
• Very gradually, beat in sugar until very stiff peaks form.
• Spread mixture in prepared pie plate; build up high sides.
• Bake for one hour; leave oven closed, turn off heat and leave for an additional hour.
• Remove from oven; cool
• Pile in scoops of coffee and vanilla ice cream shaped in balls; freeze.
• Let stand 20 minutes before serving
• Spoon sauce over just before serving
• For the sauce: in small saucepan melt butter; stir in brown sugar, milk and salt.
• Cook, stirring over medium low heat until the mixture boils.
• Remove from heat; add raisins and vanilla and cool slightly.

OLD FASHIONED RAISIN PIE I

Steps:

• Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
• Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
• Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.