by Paul Cormier, Salamanders of Kemptville
Beth, my spouse of over 50 years is threatening to make Black Tango Pie once again and I can’t wait. It’s a great addition to your spring menu, along with rhubarb pie, which will be front and centre before too long. I love this pie icy cold with a scoop of creamy vanilla ice cream, the one with the vanilla beans in it. You are going to love it!
Black Tango Pie
Ingredients for the pie
2 cups of raisins (your favourite kind)
1 cup of orange juice
¾ cup white granulated sugar
2 tablespoons of all-purpose flour
A pinch of salt
1 cup of sour cream
1 egg (beaten)
1 unbaked pie shell (or make your own, if you prefer)
Ingredients and Preparation the Crumble Topping (Streusel)
2 cups of rolled oats
½ cup of flour
¾ cup brown sugar
1 teaspoon of cinnamon
Soft butter
Combine the dry ingredients and keep adding soft butter till the mixture turns “crumbly”.
Preparation for the pie
- Bring the orange juice and raisins to a boil.
- Combine the sugar, flour and salt.
- Add the sour cream and egg and beat till smooth.
- Add the combination to your raisin and orange mix and gently cook till thickened.
- Pour into your pie crust and top with crumble.
- Bake at 350F for 30 minutes, chill and serve.
Folks have been keeping in touch during this latest lock-down. If you have a few moments, mail me to let me know how you are doing with the recipes at: [email protected].
