Golden Oldie Old Fashioned Raisin Pie Recipe Genius Kitchen

OLD FASHIONED RAISIN PIE I

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.

GOLDEN OLDIE OLD FASHIONED RAISIN PIE

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.

OLD FASHIONED RAISIN PIE

Steps:

• Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan.
• Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Remove from the heat and stir in the walnuts.
• Turn the mixture into the pastry-lined pie plate and dot with the butter.
• Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim.
• Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F.
• oven for 30 minutes or until the crust is a golden brown and the filling is bubbly.
• Cool on a wire rack.