The Food Corner

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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

  1. Bring the orange juice and raisins to a boil.
  2. Combine the sugar, flour and salt.
  3. Add the sour cream and egg and beat till smooth.
  4. Add the combination to your raisin and orange mix and gently cook till thickened.
  5. Pour into your pie crust and top with crumble.
  6. 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: pcormier@ranaprocess.com.

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