Cream Cheese Pie With Golden Raisins Recipes

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MOM'S CREAM CHEESE PIE



Mom's Cream Cheese Pie image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup confectioners' sugar
1 teaspoon ground cinnamon
12 ounces cream cheese, at room temperature
3/4 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F.
  • Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
  • For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
  • For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

CREAM CHEESE PIE WITH GOLDEN RAISINS



Cream Cheese Pie with Golden Raisins image

Provided by Sharon Blonder Leff

Categories     Cake     Food Processor     Dessert     Bake     Quick & Easy     Cream Cheese     Raisin     Chill     Bon Appétit     Massachusetts     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
6 tablespoons ( 3/4 stick) unsalted butter, melted
2 8-ounce packages cream cheese, room temperature
1/2 cup plus 2 tablespoons sugar
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 cups milk (do not use low-fat or nonfat)
2 large eggs
1 teaspoon ground cinnamon
1/2 cup golden raisins

Steps:

  • Preheat oven to 350°F. Lightly butter 10-inch-diameter glass pie dish. Mix crumbs and melted butter in small bowl. Press crumb mixture evenly over bottom and up sides (but not onto rim) of prepared dish. Refrigerate while preparing filling.
  • Blend cream cheese, 1/2 cup sugar and flour in processor until smooth. Add vanilla. Gradually pour in milk and process until smooth, occasionally scraping down sides of bowl. Add eggs; process until blended. Transfer batter to prepared crust. Mix remaining 2 tablespoons sugar with cinnamon in small bowl; sprinkle over filling. Carefully place raisins atop filling (some may sink).
  • Bake pie until set in center, about 1 hour. Transfer to rack and cool 1 hour. Refrigerate uncovered until cold, about 2 hours; cover and chill overnight.

CREAM CHEESE PIE WITH GOLDEN RAISINS



Cream Cheese Pie With Golden Raisins image

This is one of my family's favorite pies, and sure to become one of yours too! Cream cheese topped with cinnamon/sugar and raisins, and then baked Note: plan ahead, this pie needs to be covered and refrigerated overnight.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
6 tablespoons butter or 6 tablespoons margarine, melted
2 (8 ounce) packages cream cheese, room temp
1/2 cup sugar, plus
2 tablespoons sugar
2 tablespoons flour
1 teaspoon vanilla
2 cups half-and-half cream (do not use low-fat or nonfat) or 2 cups milk (do not use low-fat or nonfat)
2 large eggs
1 teaspoon cinnamon
1/2 cup golden raisin

Steps:

  • Set oven to 350°F.
  • Lightly butter 10-inch glass pie dish.
  • Mix the cracker crumbs with the melted butter in a small bowl.
  • Press the crumb mixture evenly over the bottom, and up the sides (but not to the rim) of the prepared pie dish; refrigerate while preparing the filling.
  • In a food processor blend the cream cheese with 1/2 cup sugar (add more sugar if desired for more sweet taste) and the 2 Tbsp flour until smooth; add in vanilla.
  • Gradually, pour in the half and half or whole milk; process until smooth, occasionally scraping down sides of bowl.
  • Add in the eggs; process until blended.
  • Transfer to prepared pie crust.
  • In a small bowl, mix the remaining 2 Tbsp sugar with the cinnamon; sprinkle over filling.
  • Carefully place the raisins on top of the filling (some may sink, but that is fine).
  • Bake the pie until the center is set, about 1 hour.
  • Remove from oven, and set on wire rack to cool for 1 hour.
  • Refrigerate UNCOVERED until completely cold (about 2 hours).
  • Cover and chill overnight.

GINGERED PEAR PIE WITH GOLDEN RAISINS



Gingered Pear Pie with Golden Raisins image

Categories     Fruit     Ginger     Dessert     Bake     Thanksgiving     Raisin     Pear     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

3/4 cup golden raisins
1/4 cup plus 2 tablespoons minced crystallized ginger (about 2 1/2 ounces)
3 pounds ripe medium pears (about 7), peeled, cored, sliced 1/2 inch thick
1/2 cup sugar
3 tablespoons butter, melted
2 tablespoons quick-cooking tapioca
1 tablespoon fresh lemon juice
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 Buttermilk Pie Crust Dough disks
1 egg
2 tablespoons milk
Vanilla ice cream

Steps:

  • Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.
  • Position rack in lowest third of oven and preheat to 400°F. Combine pears and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center.
  • Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape.
  • Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour. Serve warm with vanilla ice cream.

OLD FASHIONED RAISIN PIE I



Old Fashioned Raisin Pie I image

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

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

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

GOLDEN OLDIE OLD FASHIONED RAISIN PIE



Golden Oldie Old Fashioned Raisin Pie image

A golden oldie raisin pie recipe from about 1960 or earlier. I remember adding the beaten egg white tip to brush the bottom of the pie shell, to keep it from getting soggy, a few years later. Decorating the pie on top with the leftover pastry cut outs was also an addition in later years. Serve the pie warm if you like your pie runny and juicy. Times given are approximate.

Provided by foodtvfan

Categories     Pie

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 cups seedless raisins
2 cups boiling water
1/2-1 cup brown sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon rind, grated
3 tablespoons fresh lemon juice or 3 tablespoons bottled lemon juice
1 pinch salt
1 pastry for a double-crust 9-inch pie
1 egg white, beaten

Steps:

  • Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
  • Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
  • Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
  • Line deep nine-inch pie plate with pastry.
  • Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
  • Pour in cooled filling.
  • Add top crust and seal edges.
  • Make several steam vents with a knife in the top pastry.
  • Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
  • Preheat oven to 425 degrees Fahrenheit.
  • Bake pie 40 to 50 minutes until nicely browned.

Nutrition Facts : Calories 402.1, Fat 15.2, SaturatedFat 3.8, Sodium 269.8, Carbohydrate 65.4, Fiber 3.2, Sugar 35.1, Protein 4.7

CREAM CHEESE PIE



Cream Cheese Pie image

If you love cheesecake as much as I do, you will looove this! May also be topped with cherry or blueberry pie filling that you can buy at your local grocery store.

Provided by Sally E. Forsythe

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons white sugar
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
  • In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
  • Bake for five minutes before serving.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 50.5 g, Cholesterol 120.8 mg, Fat 34.2 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 18 g, Sodium 369.1 mg, Sugar 39.9 g

OLD-FASHIONED RAISIN PIE



Old-Fashioned Raisin Pie image

"My family came to Texas from Virginia after the Civil War," relates Debra Ayers from Cheyenne, Wyoming. "Two brothers helped drive a herd of cattle up the Chisholm Trail to Abilene, Kansas. The boys decided to stay in Kansas and open a meat market. They did well. One brother sent for his girlfriend back in Texas to come and marry him. She did, and she brought this recipe. The family has been making this pie ever since.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 large eggs, room temperature
1 cup sour cream
2 cups raisins
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for a double-crust pie
Additional nutmeg, optional

Steps:

  • In a bowl, beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; pour in filling. Top with a lattice crust. , Bake at 450° for 10 minutes. Reduce the heat to 350°; bake until filling is set, about 25 minutes longer. If desired, sprinkle with nutmeg.

Nutrition Facts : Calories 529 calories, Fat 20g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.

GRANDMA MEG'S RAISIN PIE



Grandma Meg's Raisin Pie image

Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, "If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie." We had lot of wild game and raisin pies during those days!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup dark corn syrup
1-1/2 cups raisins
1 tablespoon lemon juice
2 teaspoons butter
Pastry for a double-crust pie (9 inches)

Steps:

  • In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin). , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 477 calories, Fat 16g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 328mg sodium, Carbohydrate 84g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.

RAISIN PIE



Raisin Pie image

This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

1 1/2 cups golden raisins
1 1/2 cups dark raisins
1 cup sugar
1/4 cup all-purpose flour, plus more for dusting
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
Pate Brisee for Plum Crumb Pie
1 egg yolk
1 tablespoon heavy cream

Steps:

  • Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
  • On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
  • Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
  • Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
  • Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

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