WALNUT AND RAISIN PIE
Old-fashioned & delicious! Take the time to make your favorite pie crust to make this a truly memorable delicacy. Found on the Top Picks of 2008 from the Food & Drink Weekly staff. It's a keeper. Their note: Adapted from "Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie" by Patty Pinner.
Provided by Busters friend
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees.
- Crack the eggs over a large bowl. Add the brown sugar, salt, melted butter and corn syrup and whisk together until well-blended.
- Stir in the vanilla, orange zest and nutmeg, then stir in the nuts and raisins.
- Pour the filling into the pie crust.
- Place the pie in the oven and bake until the filling is set, 35 to 40 minutes; the pastry should be golden brown and a knife inserted in the center should come out clean. Remove the pie and cool it on a wire rack. Serve slightly warm or cool.
Nutrition Facts : Calories 4009.1, Fat 180.1, SaturatedFat 54.5, Cholesterol 756.5, Sodium 2220.9, Carbohydrate 600.5, Fiber 14.8, Sugar 328.6, Protein 47.2
WALNUT RAISIN TARTLETS
Provided by Sandra Lee
Time 1h5m
Yield 12 tartlets
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
- Cut the pie crust into 12 pieces and press them evenly into the bottoms and up the sides of the muffin cups to form a crust.
- In a medium bowl with an electric hand mixer, beat together the butter and sugar until fluffy. Add the eggs, pumpkin pie spice, and vanilla and mix well. Stir in the raisins and walnuts. Spoon the mixture evenly into the crusts.
- Put the muffin tin onto a baking sheet and bake until the filling is set, 18 to 20 minutes. Remove the pan from the oven and allow to cool for 10 minutes. Carefully unmold the tarts, put them onto a rack, and let them cool to room temperature.
WALNUT PEAR PIE
Steps:
- Make the sweet walnut pie pastry as for short-crust pastry using the egg yolk and as much water as needed (see recipe below), working the ground walnuts and cinnamon in with the flour. Chill for 30 minutes or until firm.
- Roll out two-thirds of the dough and line the pan with it. Peel, core and quarter the pears and arrange them in a cartwheel pattern in the pan. Cover the center with slices of the remaining pears. Roll out the remaining dough to around the same diameter as the top of the pan. Using a cutter, cut a circle out of the center of the round leaving a ring.
- Brush the edge of the bottom pastry layer lightly with water. Lay the ring on the pears and press the edges firmly onto the bottom layer of dough. Brush the ring with water and sprinkle with the sugar. Chill for 10 to 15 minutes, so the pastry is firm. Meanwhile set the oven to 350 degrees.
- Bake for 30 to 40 minutes or until the pastry is well-browned and the pears are tender. Unmold the pie and serve warm. Just before serving, pour the whipped cream into the center.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 53 grams, Fat 21 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 14 milligrams, Sugar 27 grams, TransFat 1 gram
ENGLISH WALNUT PIE
My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
Provided by Vivian
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g
SPICY WALNUT RAISIN PIE
Steps:
- Heat oven to 375 degrees. Prepare pastry. With whisk, beat remaining ingredients except raisins and walnuts until blended. Stir in walnuts and raisins. Pour into a pastry lined shell. Bake 40 to 50 minutes or until filling is set and pastry is nicely browned. Serve slightly warm or at room temperature. -I sometimes substitute allspice for the cloves. -Sometimes, I lightly toast the walnuts in a pan. -If time does not permit, I use a tenderflake frozen pie crust and brush it while still frozen with melted butter. -I have found that using my convection oven browns pastry very nicely and evenly, remember to set it about 25 degrees less than normal
RAISIN PECAN PIE
I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into crust., Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 524 calories, Fat 30g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 275mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
APPLE RAISIN PIE
Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. -Arnold Beatley, Portola, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 625 calories, Fat 31g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 293mg sodium, Carbohydrate 83g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
OLD FASHIONED RAISIN PIE I
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
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
SPICED RAISIN WALNUT PIE
This pie is delicious! It turned out just as I had imagined...just the right amount of spice...I loved raisin pie,raisin filled cookies, so decided to make one...if you liked raisins...you will love this pie...and the added walnuts that float to the top, reminds me so much of pecan pie, with it's ooey gooey yumminess! I hope...
Provided by Cassie *
Categories Fruit Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, beat the eggs. To the eggs add the salt, sugar, spices, corn syrup, melted butter. Beat until well blended.
- 2. Stir in the walnuts and raisins. Pour into prepared pie shell. Bake in a 375 degree oven for 40 to 50 minutes or until its set. Remove from oven and cool completely before serving.
- 3. Enjoy! Its delicious!
GRANDMA FRIENDSHIP'S RAISIN PIE
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
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.
RAISIN-WALNUT BARS
So Very Good !! The filling is chewy, moist and delicious. Kind of reminds me of Pecan Pie, not the taste, but the texture.
Provided by Carolyn Stewart
Categories Cookies
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Blend one cup flour, butter, 1/4 cup brown sugar and 1/4 teaspoon salt with a pastry blender or 2 knives until mixture is evenly combined. Pat into bottom of a 13" x 9" baking pan. Bake at 325 degrees for 15 minutes or until golden.
- 2. Mix remaining brown sugar, eggs, remaining flour, vanilla, baking powder, ginger or cinnamon and remaining salt in a medium bowl. Stir in walnuts and raisins. Pour raisin mixture over hot crust.
- 3. Bake an additional 20 to 25 minutes until top is golden and set. Cool completely and cut into bars.
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