Grace123s Pearraisin Pie Filling Recipes

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.

OLD ENGLISH CREAM PIE FILLING

Steps:

• In a sauce pan, combine milk and butter. Bring to a boil. In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Allow to cool.

RAISIN PIE FILLING

Steps:

• In saucepan, mix sugar, cornstarch and salt.
• Stir in water, corn syrup, and raisins.
• Cook and stir until bubbly; cook 2 minutes more.
• Remove from heat; stir in lemon juice and butter.
• Pour filling into pastry-lined pie plate (filling will be thin).
• Cover with top crust; cut slits for steam.
• Bake at 425* for 10 minutes; reduce heat to 375* and bake for 30 more minutes, or until crust is golden brown.

BASIC CREAM PIE FILLING

Steps:

• Whisk all of your ingredients together in a pan.
• Cook on high until it is almost to a boil.
• Reduce heat to medium and take off when it has started to boil again.
• Cool thoroughly with plastic wrap placed directly on top of filling.
• Spoon into 2 pre-baked and cooled pie shells.
• Note: Use the flavor of jello pudding to correspond to the pie you are making, banana for banana cream, chocolate for chocolate cream etc. Sliced bananas, coconut, grated chocolate etc. can be added to the filling or the bottom of the shells before adding cream filling.
• Bonus note: Mix 1 cup Coolwhip with 1 pint of whipping cream after whipping to stabilize the cream. It will taste like fresh cream and will not get watery. You can cover your cream pies in this whipping cream and it will stay nice for as long as the pie lasts.

SPICED PEAR AND RAISIN PIE

Steps:

• Position rack in lowest third of oven; preheat to 400°F. Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes. Pour into large bowl; mix in raisins. Cool completely. Mix in sugar and next 5 ingredients, then pears.
• Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with some of glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Arrange dough over filling. Seal top crust to bottom crust at edge of dish. Trim double overhang to 3/4 inch. Fold under; crimp edge. Using small knife, cut slits in top crust to allow steam to escape. Brush crust and edge with glaze. If desired, roll out any dough scraps and cut out small pear-shaped decorations. Press decorations onto edge of crust.
• Bake pie until pears are tender, covering crust with foil if browning too quickly, about 1 hour 10 minutes. Place on rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)