AMISH HONEY RAISIN PIE
the addition of orange juice and the honey has a filling lighter in flavor and texture than most raisin pies..and it has a golden hue because orange juice is the liquid. You will need pastry for a 2 crust 9" pie
Provided by grandma2969
Categories Pie
Time 1h
Yield 1 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 425*.
- Roll out the pastry and line a 9" pie pan with it. and set aside.
- In a medium saucepan, combine the orange juice, lemon juice, water, honey, vanilla, mace and salt and orange zest and bring to a boil over high heat.
- Stir together the cornstarch and water in a small bowl, then gradually add to the hot mixture, whisking constantly until thickened.
- Stir in the raisins, then remove from the heat.
- Sprinkle the flour over the botton of the pie shell and then pour in the filling.
- dot with the butter, roll out the top crust, cover the filling, crimp the edges to seal, and slash the top so that the steam can escape.
- Bake for 35-45 minutes.cool slightly and serve warm.
Nutrition Facts : Calories 1595.3, Fat 13.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 706.8, Carbohydrate 389.1, Fiber 10.5, Sugar 304.7, Protein 10.8
GRANDMA'S SOUR CREAM RAISIN PIE
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN PIE
Steps:
- Combine the raisins, water, and lemon juice in a heavy saucepan over medium-high heat and boil for about 20 minutes, until the raisins are plump. Drain the raisins and return them to the saucepan.
- Combine the corn syrup, flour, and sugar, mix well, then add to the raisins and cook over medium-low heat for about 25 minutes, until thick. Look for a stiff consistency similar to mincemeat, with a thick, caramel-like sauce. Remove from the heat and stir in the nuts. Let cool.
- Preheat the oven to 350°F. Line a 9-inch pie plate with 1 rolled-out crust. Spread the filling evenly in the crust. Brush the rim of the crust with the egg wash or water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top with egg wash if you like.
- Bake for 30 minutes, until golden brown. Cool on a wire rack for about 2 hours before slicing.
OLD FASHIONED RAISIN PIE I
This recipe was given to me 41 years ago by my husband's grandmother.
Provided by Linda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
- Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g
HONEY RAISIN PIE
Just lovely served warm with lightly sweetened whipped cream or premium vanilla ice cream, this pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix first sixingredients together in a saucepan and heat to boiling.
- Mix cornstarch with a little cold water; add to hot mixture and stir until thickened.
- Stir raisins into hot mixture; remove from heat.
- line pie pan with pastry, sprinkle flour over the bottom, pour in filling, dot with butter and cover with second pie crust.
- Crimp edges attractively and either pierce top crust in several places with a fork or slash with a knife to let steam escape.
- Bake in a preheated 425F oven for 35 to 40 minutes.
Nutrition Facts : Calories 467.4, Fat 14.1, SaturatedFat 4.5, Sodium 375.6, Carbohydrate 86.6, Fiber 2.2, Sugar 52.5, Protein 3.8
AMISH VINEGAR PIE
This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients.
Provided by grandma2969
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In the top of a double boiler, beat the egg yolks, well.
- Combine the flour, sugar, salt and spices and blend into the egg yolks.
- Add the vinegar and mix and then add the warm water.
- Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
- Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
- Pour the warm filling into the baked shell.set aside to cool.
- Preheat the oven to 325°F.
- In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
- Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
- Spread the meringue over the filling all the way to the edge of the pastry.
- Bake for 5-8 minutes, or until the meringue is golden brown.
- Cool the pie completely and then refrigerate.
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