Amish Honey Raisin Pie Recipes

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.

Steps:

• Preheat the oven to 425*.
• Roll out the pastry and line a 9" pie pan with it. and set aside.
• In a medium saucepan, combine the orange juice, lemon juice, water, honey, vanilla, mace and salt and orange zest and bring to a boil over high heat.
• Stir together the cornstarch and water in a small bowl, then gradually add to the hot mixture, whisking constantly until thickened.
• Stir in the raisins, then remove from the heat.
• Sprinkle the flour over the botton of the pie shell and then pour in the filling.
• dot with the butter, roll out the top crust, cover the filling, crimp the edges to seal, and slash the top so that the steam can escape.
• Bake for 35-45 minutes.cool slightly and serve warm.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

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.

Steps:

• Mix first sixingredients together in a saucepan and heat to boiling.
• Mix cornstarch with a little cold water; add to hot mixture and stir until thickened.
• Stir raisins into hot mixture; remove from heat.
• line pie pan with pastry, sprinkle flour over the bottom, pour in filling, dot with butter and cover with second pie crust.
• Crimp edges attractively and either pierce top crust in several places with a fork or slash with a knife to let steam escape.
• Bake in a preheated 425F oven for 35 to 40 minutes.

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.