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1
In large saucepan, add the first eight ingredients.
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2
Add cofee granules if you wish.
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3
Simmer on low at least 10 minutes for the spices to flavor the raisins.
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4
In a separate bowl, add milk and cornstarch and wisk until smooth.
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5
Add beaten eggs and mix.
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6
Dip out a cup of sauce and cool in freezer or refrigerator for a few minutes.
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7
Add cooled sauce to the milk, cornstarch and egg mixture.
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8
Important step to cool the sauce.
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9
Otherwise it will curdle the eggs.
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10
Add the mixture to the sauce mixture on the stove and mix.
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11
Heat on low until it is thick and shiny custard sauce.
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12
Preheat oven 400F.
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13
Prebake bottom crust for 8 to 10 minutes.
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14
Take out of oven and pour the custard into prebaked pie shell.
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15
Crisscross strips of dough across the top or place top crust on pie and cut slits for steam to escape.
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16
Wrap tinfoil around outside edges of crusts.
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17
Bake 350F for about 40 - 45 minutes.
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18
Cool before serving.
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19
Cobbler Instructions:.
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20
Preheat oven 375F.
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21
Spray 9x13-inch glass or metal baking dish with Pam.
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22
Pour HOT raisin custard filling in the pan.
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23
Top with cobbler topping, by drizzling in long strips until the top is covered.
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24
Bake 45 minutes.
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25
Serve warm or cold with vanilla ice cream or Schwans Summer Dream Ice Cream, tastes like a dreamcicle.
