My favorites were pumpkin, raisin, and mince, in that order, with mince way down the list.
Of course, as a lad of about 10 in a “dry” household I knew nothing of the custom of drenching mince pie in Captain Morgan Private Stock!
Raisin, as I vaguely recall, was very gooey and sweet.
My first thought was ???Raisin Pie??? wierd. I’m not going to run out to make it, I was just curious. Thanks for the insight.
As a PS to the Thanksgiving dinner discussion:
I make an awesome pie crust. Eat your hearts out. I save the dough cuttings, sprinkle cinnamon and sugar, bake until crispy, for a different kind of snack. No store bought Pillsbury or generic store brand pre made stuff for me.
And as a double PSS: I used my own canned and prepped pumpkins and apples. I know, visit the prepping threads. The pies were fabulous.
The biggest key, try to keep the dough cold throughout the process, cold ingredients, then refrigerate the dough before rolling.