sour cream raisin pie

I got boxes out before Christmas.  The only two boxes that will go out but they are out.  Any other boxes will go out after the holidays.

Baking has been interesting this year.  I used flour that was milled within a week of baking and the moisture content has changed the amount of flour I have needed in a couple of recipes.  The boyos are not complaining about the rejects.  I am told that rejects need to happen more often.

I decided to test my sour cream raisin pie recipe with brown sugar.  I will be seeing my Dad next week for Christmas and am thinking that a pie will be his birthday/Christmas present.  Or maybe I will make him two.  But I wished to test it with brown sugar instead of white.  Going for more of the pecan pie feel then buttermilk pie feel.

It was rather an easy mix up.  And can I say that gluten free has changed a lot in the last ten years!  One of the boyos needs not to eat gluten.  Not celiac but something close.  I went to the store looking for all my normal bags of having to mix it myself.  But Bob's Red Mill had a Paleo bag mix that was very similar to something I would have mixed in the past.  I made my life easy.

So I made a gluten free crust.  Dusted the raisins with the same mix so they would not drop to the bottom of the pie so easily.  I baked it.  That is how easy it was to make this pie gluten free.   I am just a little worried because there has been so much wheat flour flying around my kitchen all week.  It is heritage and freshly milled but everybody has different tolerances.  I will keep my fingers crossed.

The boyos called it a success.  It is so old fashioned that I worry a bit that modern palates will not like it but so far it has been a success.  All the men I know seem to like it.  I will make one for my Dad when I get to his house next week.  Or, actually, the day after Christmas so I bake him another if he wishes.  

It will be interesting to be at my parents' with my siblings for a week.  This could get interesting!