Ingredients

Instructions

1. Mix sugar, vanilla and ½ gallon coconut milk in the ice cream freezer, with a wooden spoon. Then add the remaining ½ gallon coconut milk and stir and the 3 tablespoons of whiskey.
2. Churn in the ice cream freezer until it stops, in about ½ hour.
3. Let sit and harden in the freezer for ½ hour, before removing from the freezer.

Culinary Tradition:   USA, special diet

My rating: 4 out of 5 stars

COMMENTS:

•  Not bad. Everyone liked the recipe.
•  Not as smooth and creamy as my best (cooked) dairy based home made ice cream recipe.
•  There was a slight coconut taste. Discernible, but not overpowering. Hidden with a bit of chocolate syrup.
•  The texture changes somewhat over time. It was somewhat more crumbly and crystallized each day. The bourbon was added to prevent/slow this process, and did help considerably, compared to no whiskey.

OTHER UNTESTED SUGGESTIONS:

•  The following were other suggestions compared to no whiskey. Remember, the whiskey is added to make the mixture smoother, especially over time; not for the taste. The taste and alcohol content is not discernible, at this level.
• This recipe starts to crystalize after a day. Online ideas to stop/slow crystallization—NOT all at once — not tested…
  • Churn less than capacity, to incorporate more air when churning; or
  • Add corn starch; or
  • Use agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth (or use some honey); or
  • Add one Tbsp pectin (Publix, Sure-Gel Pectin)

Ingredients

• • 1 recipe basic flaky pie pastry, double crust, refrigerated 1 hour
  • 1  1/3 cups fresh raspberries[1. As of November 2018, Publix sells frozen berries in the same combination of fruit]
  • 1  1/3 cups fresh blueberries
  • 1  1/3 cups fresh blackberries
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/3 cup flour
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon coarse sugar (aka sanding sugar) or 1 tablespoon granulated sugar

Instructions

1. On a sheet of lightly floured waxed paper, roll the larger half of the dough pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9 ½-inch deep-dish pie pan; center and peel off the paper. Tuck pastry into pan, without stretching it. [2. ALTERNATE:  Sculpt and flute edge into an upstanding ridge. Place in freezer, 15 minutes; also place remaining unrolled pastry in the freezer. Heat oven to 400 degrees.]
2. Combine the berries, sugar and lemon juice in a bowl; toss gently to mix. Add flour; toss gently again. Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon. Dot the top of the filling with the butter.
3. Roll out the top pastry.  Place in on top of the pie, and seal the edges.[3. ALTERNATE TOP PASTRY:   Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese. Using a fork, gently move the gratings here and there for an even covering. Sprinkle the coarse sugar over the top.]
4. Bake pie on the center rack, 30 minutes at 400 degrees. Reduce oven temperature to 375 degrees and rotate pie 180 degrees so that the part that faced the back of the oven now faces forward. Slide a foil-lined baking sheet onto the rack below to catch any spills. Bake until the top is golden brown and the juices bubble thickly around the edge, 25-30 minutes.
5. Transfer pie to a wire rack; let cool at least 2 hours before serving.

Culinary Tradition:  USA (traditional)
My Rating (out of 5 stars)
★★★★★

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FOOTNOTES:

Recipe: Old Fashioned Raisin Pie

Summary: Easy, delicious recipe. Some people[1. Tom Truex] will tell you raisin pie represents the high water mark of the American cuisine. This is another recipe popular in Northern Indiana in the mid 20^th century (and probably a lot earlier).[2.

Raisin pie was called “funeral pie” by some people. My mother-in-law, who grew up near Pittsburgh from the 1920’s, was the only person I could find who knew about this alternate name. In fact, her source was having seen it in an old cook book. In researching the matter further I discovered the Old Order Mennonites and Amish (and probably others) applied the description “funeral pie” to raisin pie. It seems the ingregients required for this simple pie were non-seasonal and usually on hand. So a pie could be whipped up on short notice, should a friend or relative pass away without giving any advance notice. The pie could also remain out, without refrigeration, as visitors visited the home of the mourning family during the course of the day. I found one source who claimed raisin pie / funeral pie does not need to be refrigerated. I’ve never tested this claim, and don’t think it merits a test. Common sense suggests raisin pie might withstand a day without refrigeration better than other types of pie — but leaving a pie out on the counter indefinitely is asking for trouble, not to mention insects.

The black appearance of raisin pie filling also matches the somber mood of the typical funeral.

This recipe replaces the raisin pie recipe posted on April 18, 2010, which is identical except for the addition of this footnote.

]

Ingredients

• 1 box raisins (15 ounces)
• 1/2 cup sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 2 cups of water
• Top and bottom pie crusts

Instructions

1. Put raisins in a pot.
2. Add 1/2 cup sugar, 2 Tablespoons flour and 1 teaspoon cinnamon.
3. Add 2 cups of water, while stirring.
4. Put pot on stove, medium heat. Continue stirring periodically.
5. Bring to a boil. Allow to cool somewhat.
6. Pour the raisin filling into the bottom pie shell.
7. Put the top pie crust on top, and seal the edges. Vent the top by piercing it with a knife 6 or 8 times.
8. Bake at 350 degrees until golden brown. About 50 minutes to an hour.

This is another pie that can be eaten warm, with no ill effects. However, I think it tastes better, as leftovers, after it has seasoned in the refrigerator for a few days

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars

FOOTNOTES: