Raisin Pie I Recipes

RAISIN PIE

Steps:

• Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.

SIMPLE RAISIN PIE

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
• Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
• Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.

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.

RAISIN PIE

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.

GRANDMA'S SOUR CREAM RAISIN PIE

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.

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.

GRANDMA FRIENDSHIP'S RAISIN PIE

Steps:

• On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
• Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired.
• In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.

OLD-FASHIONED RAISIN PIE

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.

RAISIN PIE I

Steps:

• Combine 3/4 cup white sugar, cornstarch, salt, cinnamon, nutmeg, and cloves in a saucepan. Stir in sour cream and lemon juice. Add the raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir until thick. Remove from heat.
• Stir a small amount of the hot mixture into the egg yolks, and then return this to the hot mixture. Cook and stir for one minute. Cool filling to lukewarm, and then add the nuts. Pour into the cooled pie shell.
• Beat egg whites with cream of tartar to soft peaks. Gradually add 1/4 cup sugar; beat until stiff peaks form, and all the sugar is dissolved. Spread meringue on pie, carefully sealing to the edges.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

OUR RAISIN PIE

Steps:

• Preheat oven to 400*.
• Line 9" pie plate with pastry; set aside.
• In microwave proof bowl, mix raisins, brown sugar and flour; stir in orange juice, water and salt.
• Microwave 8 minutes on High, stirring every 2 minutes.
• Remove from oven and add vanilla.
• Let cool. Spoon cooled mixture in pie shell.
• Cover with pastry.
• Crimp edges to seal and slash top to let steam escape during baking.
• Bake 15 minutes at 400*, reduce heat to 350* and bake another 45 minutes.
• Serve warm.
• Tip:.
• Good served ice cream.

RAISIN PIE

Steps:

• Wash raisins, add the water and simmer for 10 minutes.
• Add the brown sugar.
• Moisten the cornstarch with vinegar and orange juice (and a little water if using a chopped orange). Stir into the raisin mixture and cook until thick.
• Add the milk.
• Roll out half the pastry to line an 8-inch pie plate. Fill with the raisin mixture. Cover with the other half of the pastry.
• Make three or four slits in the top crust. Bake at 400 F for 35 to 45 minutes.

SPECIAL RAISIN PIE

Steps:

• In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, zests and extract., Roll out half of the pie dough to fit a 9-in. pie plate; transfer to pie plate. Fill with raisin mixture. Dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly, covering edge with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.

SOUR CREAM RAISIN PIE I

Steps:

• In a large saucepan, combine sugar, cornstarch, and salt. Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan. Cook over low heat, stirring constantly, until thickened. Pour custard into pie shell. Cool.
• Spread remaining 1/2 cup sour cream over cooled filling. Refrigerate several hours, until thoroughly chilled.

GRANDMA MEG'S RAISIN PIE

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.

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.

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.