Buttermilk Raisin Crustless Pie
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|All purpose flour||3 Teaspoon|
|Sugar free maple flavored syrup||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Lightly grease the bottom and sides of a 9 inch (23 cm) pie pan.
Sprinkle unflavored gelatin over cold water.
Stir slightly; then allow to soften for 1 minute.
Meanwhile, combine buttermilk, raisins, and flour in a saucepan.
Whisk until flour is completely blended and mixture is smooth.
Cook over medium-low heat until mixture is warm.
Pour in softened gelatin, and continue cooking until gelatin is completely dissolved.
Remove from heat.
Cover and allow to cool for at least 1/2 hour to plump the raisins.
Add maple syrup, cinnamon, and nutmeg.
Pour into prepared pie pan.
Bake at 350°F (175°C) for 45 minutes.
Cool to room temperature; then chill.