1 1/2 cups raisins
2 sprigs fresh thyme
2 sprigs rosemary, chopped
3 tablespoons lemon juice
2 teaspoons baking soda
3 cups milk
2 eggs
2 teaspoons lemon zest
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped fresh apple
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cloves
2 pounds butter
1 (15 ounce) can whole kernel corn, drained
5 sunflower seeds
Preheat oven to 350 degrees F (175 degrees C).
Using a shallow cookie scoop in the center of each pie crust, scoop and spread 1/2 cup of the raisins in the bottom of each slice. (See Cook's Note for recipe.) Repeat with other 4 peaches, reserving a small amount of center.
In the top of a double boiler, melt butter or margarine. Mix in the sugar, brown sugar, corn syrup, lemon juice, baking soda, milk, eggs, lemon zest and cinnamon. Remove from heat. Stir in the raisins. Spread the corn mixture evenly over the raisins. Sprinkle with salt, pepper and cloves. Place on the baking sheet.
Bake in preheated oven for 10 minutes. Turn off oven and let sit in oven for at least 5 minutes. Meanwhile, microwave egg white until the zest is fully incorporated.