Raisin Pie Recipes

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RAISIN PIE



Raisin Pie image

To top off many meals, Mother baked an amazing array of pies-there was something to satisfy everyone's tastes. Besides my favorite-this Raisin Pie recipe-there was one each of pumpkin, mincemeat, pecan, apple and cherry. We had scrumptious leftovers for days! -Patricia Baxter, Great Bend, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
2-1/2 tablespoons all-purpose flour
1-1/2 cups cold water
2 cups raisins
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter
Pastry for double-crust pie (9 inches)

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.

Nutrition Facts : Calories 467 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 367mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 2g fiber), Protein 3g protein.

SIMPLE RAISIN PIE



Simple Raisin Pie image

Very nice raisin pie, very simple, very easy to do, but even easier to eat.

Provided by L. Peter

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 9

2 (9 inch) pie shell
2 cups water
½ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon butter
1 tablespoon lemon juice
2 cups raisins

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.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 58.5 g, Cholesterol 3.8 mg, Fat 12 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 291.4 mg, Sugar 35.4 g

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

MOM'S EASY RAISIN PIE



Mom's Easy Raisin Pie image

A delicious Raisin Pie from my Mom that will surprise you! A flavorful pie that will you leaving for another piece!

Provided by Chef Rodney

Categories     Dessert

Time 45m

Number Of Ingredients 9

2 Cups Raisins
2 Cups Water
1/2 Cup Packed Brown Sugar
2 Tbsp Cornstarch
1/2 Tsp Ground Cinnamon
1/4 Tsp Salt
1 Tbsp White Vinegar
1 Tbsp Unsalted Butter
1 Refrigerated Pie Crust

Steps:

  • Preheat oven to 350°F.
  • Combine raisins and water in a small saucepan. Boil for 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. Cool slightly.
  • Pour raisin filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake for 30 to 35 minutes.

Nutrition Facts : Calories 278 kcal, Carbohydrate 54 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 189 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

APPLE RAISIN PIE



Apple Raisin Pie image

I have not made this pie but this sounds delicious. I plan on making this for Easter dinner, I can't wait. Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait.

Provided by mommyoffour

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
6 cups apples, peeled and cored
1/2 cup raisins
1 tablespoon lemon juice
1 (9 inch) pastry for double-crust pie
1 tablespoon margarine

Steps:

  • Mix first 3 ingredients.
  • Toss with apples and lemon juice.
  • Add raisins.
  • Toss again.
  • Place in pastry lined pie plate.
  • Dot with margarine.
  • Cover with top crust.
  • Seal and flute edge.
  • Cut slits in top.
  • Bake at 425 for 50 munutes until browned.

GRANDMA FRIENDSHIP'S RAISIN PIE



Grandma Friendship's Raisin Pie image

This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.

Provided by Martha Stewart

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

Yield Makes one 9-inch pie

Number Of Ingredients 14

All-purpose flour, for work surface
Pie Crust
2 1/2 heaping cups raisins
2 cups cold water
2 tablespoons cornstarch
3/4 cup sugar
3 tablespoons cider vinegar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1 large egg yolk
1 tablespoon milk
Pinch of salt
Vanilla ice cream, for serving

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.

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

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.

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.

RAISIN PIE II



Raisin Pie II image

Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream.

Provided by Marge Iholts

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 8

1 ½ cups raisins
1 ½ cups boiling water
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
½ cup finely chopped walnuts
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 425 degrees F ( 220 degrees C).
  • Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
  • Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
  • Bake for 40 to 45 minutes, or until crust is golden brown.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 56.6 g, Fat 19.8 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 238.3 mg, Sugar 28.9 g

OLD FASHIONED RAISIN PIE



Old Fashioned Raisin Pie image

Make and share this Old Fashioned Raisin Pie recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Pie

Yield 6 serving(s)

Number Of Ingredients 9

1 9 inch pie shell
15 ounces raisins (1 pkg, 3 cups)
3/4 cup brown sugar
2 tablespoons cornstarch
2 tablespoons instant Tang orange drink (Any type of Instant Orange Breakfast Drink will do)
1 1/4 cups water
2 tablespoons lemon juice
1 cup walnuts, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine

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.

Nutrition Facts : Calories 635.2, Fat 24.3, SaturatedFat 6, Cholesterol 10.2, Sodium 171.9, Carbohydrate 107.2, Fiber 5, Sugar 73.5, Protein 7.1

RAISIN PIE



Raisin Pie image

Categories     Sauce     Bake     Steam     Raisin     Pastry     Boil

Yield makes one 9-inch pie

Number Of Ingredients 9

1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
2 1/2 cups raisins
1 1/2 cups water
1 tablespoon lemon juice
3/4 cup light corn syrup
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 cup coarsely chopped nuts
1 egg plus 1 tablespoon water (optional), for egg wash

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.

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 IV



Raisin Pie IV image

Old-fashioned double crust raisin pie flavored with orange and lemon.

Provided by GINGER P

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch double crust pie
⅓ cup lemon juice
1 teaspoon grated lemon zest
½ cup orange juice
2 teaspoons grated orange zest
1 ¼ cups water
1 cup brown sugar
2 cups raisins
¾ cup all-purpose flour
½ cup water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
  • In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
  • Bake in preheated oven for 40 minutes, until crust is golden brown.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 82.6 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 243.9 mg, Sugar 43.7 g

RUM RAISIN PIE



Rum Raisin Pie image

Make and share this Rum Raisin Pie recipe from Food.com.

Provided by Boomette

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
2 tablespoons cornstarch
1 cup orange juice or 1 cup water
1/4 cup dark rum (see note)
1 cup sultana raisin
1 cup golden raisin
2 rolled-out shortcrust pastry
milk, for brushing

Steps:

  • In a small bowl, combine the brown sugar and cornstarch. Set aside.
  • In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
  • With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  • Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
  • Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
  • Tips: If you prefer this pie without alcohol, replace the rum with water.
  • Freezes well when baked.

Nutrition Facts : Calories 426.3, Fat 15.2, SaturatedFat 3.8, Sodium 242.3, Carbohydrate 67.8, Fiber 3.1, Sugar 37.5, Protein 4.2

SPECIAL RAISIN PIE



Special Raisin Pie image

When I first made this pie, I thought it was great. Then I entered it at the county fair and I guess the judges thought it was great, too, since it won first place. -Laura Fall-Sutton, Buhl, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

2-1/2 cups raisins
2 cups water
1/3 cup packed brown sugar
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 cup cold water
2 tablespoons lemon juice
1 tablespoon orange juice
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1/2 teaspoon rum extract
Dough for double-crust pie
2 tablespoons butter

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.

Nutrition Facts : Calories 481 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 266mg sodium, Carbohydrate 82g carbohydrate (46g sugars, Fiber 2g fiber), Protein 3g protein.

GRANDMA'S SOUR CREAM RAISIN PIE



Grandma's Sour Cream Raisin Pie image

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

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup 2% milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon salt
6 tablespoons sugar

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 FILLING



Raisin Pie Filling image

This is another one I recall from my childhood. I would take this over the traditional apple pie any day! But then, I LOVE raisins!

Provided by MizzNezz

Categories     Pie

Time 50m

Yield 6 serving(s)

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 double-crust pie

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.

GRANDMA FRIENDSHIP'S RAISIN PIE (CANADIAN)



GRANDMA FRIENDSHIP'S RAISIN PIE (CANADIAN) image

Categories     Dessert     Bake     Quick & Easy     Winter

Yield 6-8 servings

Number Of Ingredients 13

All-purpose flour, for work surface
Pie Crust
2 1/2 heaping cups raisins
2 cups cold water
2 tablespoons cornstarch
3/4 cup sugar
3 tablespoons cider vinegar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1 large egg yolk
1 tablespoon milk
Pinch of salt

Steps:

  • STEP 1 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. STEP 2 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. STEP 3 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. STEP 4 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 (or cook for 20 minutes at 425 and turn down to 375 for 30-40 minutes). Preferably the 450 though.

More about "raisin pie recipes"

SOUR CREAM RAISIN PIE - THE KITCHEN MAGPIE
2021-12-09 How To Make Sour Cream Raisin Pie. • Place the raisins into a glass with at least 4 cups capacity and that can be microwaved. • Add enough water to cover with an inch of water, and then microwave on high, stirring every minute until the raisins have plumped. •In a large saucepan, combine the sugar, cornstarch, cinnamon, cloves, nutmeg ...
From thekitchenmagpie.com


RAISIN PIE - THE SPRUCE EATS
2021-08-04 Mix in the sour cream, cinnamon, nutmeg, and salt. Fold in the dark raisins. Spoon into the prepared pie shell. Bake at 450 F for 10 minutes, then reduce the heat to 350 F and bake 30 minutes longer, or until a skewer inserted midway between center and rim comes out clean. Cool at least 15 minutes before cutting.
From thespruceeats.com


RAISIN PIE RECIPE: OLD FASHIONED RAISIN PIE I BY LINDA – REDCIPES
1998-09-19 1 tablespoon distilled white vinegar. 1 tablespoon butter. 1 recipe pastry for a 9 inch double crust pie. Cooking Directions. 1 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 ...
From redcipes.com


WALNUT RAISIN PIE - THE SOUTHERN LADY COOKS
2015-05-26 1 cup seedless raisins. Beat eggs, sugar and butter together with mixer. Add corn syrup and vanilla extract and continue mixing. Fold in walnut pieces and raisins with a spoon. Pour into unbaked pie shell and bake in preheated 375 degree oven 45 minutes. Turn off oven and open the door. Leave pie in oven until oven and pie are cooled. Makes 1 pie.
From thesouthernladycooks.com


RECIPE:RAISIN NUT PIE, GRANDMOTHER'S FAMILY RECIPE-ANCESTORS IN …
2013-09-17 Beat in milk and vanilla and melted butter. 3. Stir in nuts and raisins. 4. Pour into unbaked pie shell. 5. Bake raisin nut pie at 350 degrees about 45 minutes, or until custard is set. If nuts brown too quickly, put piece of foil over pie for last 15 minutes. 6.
From ancestorsinaprons.com


OLD FASHIONED RAISIN PIE - TASTES BETTER FROM SCRATCH
2020-11-10 Instructions. In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 …
From tastesbetterfromscratch.com


RAISIN PIE RECIPES | ALLRECIPES
Sour Cream Raisin Pie II. Rating: Unrated. 4. This is a very old pie commonly found in the Midwest. Although most recipes call for dark raisins, this one uses sultanas ( golden raisins). Use real maple syrup for the right consistency ( Grade B if you can get it). Best to use sour cream that is not low fat or fat free.
From allrecipes.com


OLD FASHIONED RAISIN PIE - ANASTASIA RECIPES
2020-07-24 Instructions. Step 1: In a medium pot, combine the raisins and water. Bring the water to a boil and cook for 5 minutes. Step 2: In a bowl, mix the brown sugar, cornstarch, cinnamon, and salt. And gradually stir the mixture into the hot raisins. Step 3: Cook and constantly stir until the syrup is thickened.
From anastasiarecipes.com


RAISIN PIE - ROOTED IN FOODS
2014-12-01 Preheat oven to 400 degrees. Add raisins and water to sauce pan and bring to a boil, cook for 5 minutes. Reduce heat to simmer. Stir in rum, sugar, corn starch, cinnamon, salt, and lemon juice.
From rootedinfoods.com


OLD FASHION RAISIN PIE | RICARDO
With the rack in the lowest position, preheat the oven to 180 °C (350 °F). In a saucepan, combine the raisins, brown sugar and water. Bring to a boil and simmer for 5 minutes over medium heat. Remove from the heat and allow to cool. In a bowl, whisk together the maple syrup, lemon zest, egg, vanilla and milk until the mixture is smooth.
From ricardocuisine.com


PIONEER WOMAN RAISIN PIE RECIPE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


RAISIN PIE - CATHY'S GLUTEN FREE
2019-04-18 Pour the 1 ¼ cups water over raisins in a medium saucepan. Add apple cider or juice. Bring to a boil; cover and simmer 5 or 6 minutes. Stir the tapioca starch into the ¼ cup cold water until smooth. Add the tapioca mixture to the raisin mixture along with the sugar. Stir and cook until the mixture thickened and clear.
From cathysglutenfree.com


OLD-FASHIONED SOUR CREAM-RAISIN PIE RECIPE | SOUTHERN LIVING
Step 1. Preheat oven to 400˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow, about 3 minutes. Stir in sugar, sour cream, raisins, pecans, and flour until combined.
From southernliving.com


RAISIN CREAM PIE RECIPE | LAND O’LAKES
Cover; refrigerate 8-10 minutes or until slightly cool. STEP 5. Heat oven to 350°F. STEP 6. Combine egg whites, cream of tartar and 1/8 teaspoon salt in bowl; beat at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar until glossy and soft peaks form.
From landolakes.com


BEST RAISIN SUGAR PIE RECIPES | FOOD NETWORK CANADA
2012-06-20 Directions. Step 1. For the crust, pulse flour, brown sugar and salt in food processor. Add in chilled butter and pulse until a rough, crumbly texture. While pulsing, add milk until dough comes together. Shape dough into a disc, wrap and chill for an hour. Step 2. Preheat oven to 425 degrees F. and sprinkle a 9-inch pie plate lightly with flour.
From foodnetwork.ca


RUM RAISIN PIE | RICARDO
In a small bowl, combine the brown sugar and cornstarch. Set aside. In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl.
From ricardocuisine.com


OLD-FASHIONED RAISIN PIE - IGA
Preheat oven to 230°C (450°F). Mix together raisins, brown sugar, water, and butter in a saucepan. Bring to a boil and simmer for 5 minutes. Set aside to cool.
From iga.net


SOUR CREAM RAISIN PIE | CANADIAN LIVING
2005-07-14 Method. Filling: Cover and set aside egg whites in refrigerator. In saucepan over medium-high heat, stir together raisins, sour cream, egg yolks, all but 2 tbsp (25 mL) of the sugar, the cinnamon and salt ; bring to boil. Reduce heat to medium and cook, stirring, for about 5 minutes or until thickened to consistency of pudding.
From canadianliving.com


APPLE RAISIN PIE - MARIA'S MIXING BOWL
2. Spray deep dish pie plate with cooking spray. 3. Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated. 4. Spoon apple mixture into pie crust. Place second pie …
From mariasmixingbowl.com


AMISH RAISIN PIE
2012-08-26 1 tbsp. apple cider vinegar. 3 tbsp. butter. 1 9 inch pie crust, or two for a double-crust. Instructions. Preheat oven to 400 degrees. Put raisins and ⅔ cup of water in a saucepan and heat over medium heat for 5 minutes. Combine the sugars, cornstarch, spices and salt in a medium bowl, and stirring constantly, gradually add the remaining 11/3 ...
From amish365.com


RAISIN PIE - GRANDMA'S MOLASSES®
Heat oven to 425 degrees. Wash raisins. Add water, molasses, salt and spices. Mix cornstarch and water; add to raisin mixture and cook until thick. Add lemon rind and juice. Cool. Pour into a 9-inch pie pan lined with unbaked pastry. Cover with remaining pastry rolled 1/8 inch thick; trim seal and flute edge. Cut a gash in top of crust to allow ...
From grandmasmolasses.com


OLD FASHIONED RAISIN PIE - THE SOUTHERN LADY COOKS
2012-04-05 Instructions. Combine raisins and water and simmer on top of stove for 10 minutes over low heat. In another pan mix sugar, flour, milk, butter, and salt. Cook over medium heat stirring constantly until thick. Remove flour mixture and combine with raisins. Stir in vanilla and rum. Pour into pie shell.
From thesouthernladycooks.com


SOUR CREAM-RAISIN PIE RECIPE - PILLSBURY.COM
2021-05-05 Reduce oven temperature to 350°F. 2. In large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened. 3. In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form. 4. Pour hot filling into baked pie shell.
From pillsbury.com


RAISIN PIE RECIPE - COOKIST.COM
Instructions. Mix brown sugar, cornstarch, and water in a medium saucepan. Stir in orange juice, orange zest and lemon juice. Add in the raisins, then heat over medium heat. Add in the walnuts. Stir occasionally until the mixture thickens, about 1 to 2 minutes. Transfer to a bowl, mix in the walnut and set aside to cool.
From cookist.com


SOUR CREAM RAISIN PIE - EASY DESSERT RECIPES
2021-11-24 Preheat the oven and prepare a pie dish. Boil the raisins. Whisk together the sugar, sour cream, cornstarch, butter, lemon juice, salt and cinnamon over medium heat. Simmer. Remove from heat, then whisk in the egg yolks. Press the crust into the pie pan and bake it. Mix the drained raisins into the custard mixture.
From easydessertrecipes.com


RAISIN PIE RECIPE - THE KITCHEN MAGPIE
2020-08-18 To make the raisin filling: combine the raisins and water in a small saucepan and boil for 5 minutes. Blend the brown sugar, cinnamon, cornstarch, and salt together and add to the hot raisin mixture. Cook whilst stirring constantly until the mixture is clear. Remove from heat, stir in the lemon juice, zest, and butter, and then cool slightly.
From thekitchenmagpie.com


RAISIN CREAM PIE - BETTER HOMES & GARDENS
Advertisement. Instructions Checklist. Step 2. For filling, slightly beat eggs with a rotary beater or fork. Stir in sugar, lemon juice, butter or margarine, cinnamon, nutmeg, and salt. Add raisins and walnuts; mix until just combined. Pour filling into the pastry-lined pie plate. Bake in a 375 degree F oven for 30 minutes or until center is set.
From bhg.com


OLD-FASHIONED RAISIN PIE | THEBESTDESSERTRECIPES.COM
2018-05-30 It's a simple pie, but full of sweet and sticky raisin flavor. Fresh lemon juice helps to brighten it a little and cinnamon provides just a touch of warming spice. Use your favorite homemade pie crust or grab one from the grocery store. The filling comes together easily. Give this pie a try at your next family gathering."
From thebestdessertrecipes.com


OLD-FASHIONED AMISH RAISIN PIE RECIPE - RECIPECHATTER
2016-03-18 March 18, 2016 by RecipeChatter 1 Comment. Old-Fashioned Amish Raisin Pie is a traditional Amish dessert that has stood the test of time. Pretty much every Amish community has a version of this easy pie recipe, so it’s definitely a classic. Traditionally served at funerals and weddings, raisin pie is also an everyday treat.
From recipechatter.com


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