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
GRANDMA'S SOUR CREAM RAISIN PIE
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
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.
DATE PIE
Make and share this date pie recipe from Food.com.
Provided by chia2160
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 7
Steps:
- preheat oven to 350 grease and flour a 9" pie dish with the butter and 1 tsp flour combine sugar, 3 tbsp flour and baking powder in a small dish, set aside put dates and remaining flour in a small bowl, stirring to coat.
- add walnuts, set aside in a medium bowl add eggs and beat well stir in date mixture, stir in flour/sugar mixture until well combined pour into prepared pie dish and bake 30-35 minutes until a toothpick inserted in center comes out clean serve warm or at room temperature.
MY MAMA'S RAISIN CREAM PIE
This has always been a favorite dessert of mine. My mama still makes it for me when I come to visit.
Provided by Lori Fleming
Categories Pies
Time 55m
Number Of Ingredients 17
Steps:
- 1. Filling directions: Bring raisins and water to a boil and simmer for five minutes.
- 2. In another medium saucepan, combine the milk, egg yolks, sugar, cornstarch and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and whisk until thickened. Stir in the raisins and the vanilla extract.
- 3. Pour the filling into the pie shell and top with meringue while still hot.
- 4. Meringue directions: Cook first three ingredients until clear. Add dash of salt to egg whites and beat until stiff. Slowly pour cooked mixture while still beating and add 6 tablespoons sugar.
- 5. Bake at 325° for 20 to 25 minutes.
SPECIAL RAISIN CREAM PIE
This is a cream pie; served cold, but with the spices and fruit of a winter dessert.
Provided by Kitty
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool.
- Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping.
- Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 82.7 g, Cholesterol 93.8 mg, Fat 35.9 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 21.3 g, Sodium 261.4 mg, Sugar 62.7 g
CREAMY PINA COLADA PIE
This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.
Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY RAISIN DATE PIE
Make and share this Creamy Raisin Date Pie recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- In a small bowl combine raisins,dates,brandy and water.
- Microwave on high for 1 minute to soften the raisins.
- In a large bowl, whisk together sour cream,sugar, eggs,vanilla extract,salt, nutmeg and cornstarch.
- Add the raisin date mixture and stir to combine.
- Pour into the graham cracker piecrust.
- Bake in your oven at 400 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for another 30 minutes or until center is set.
- Remove pie to wire rack if you have one.
- Let cool.
- Serve warm.
Nutrition Facts : Calories 339.2, Fat 16.2, SaturatedFat 7.3, Cholesterol 98.3, Sodium 244.2, Carbohydrate 44.4, Fiber 1, Sugar 33.5, Protein 4.9
OATMEAL RAISIN COOKIE PIE
Crunchy and chewy at the same time, this hybrid pie is wonderful served slightly warm a la mode or with a dollop of unsweetened whipped cream. What better way to eat one of our favorite American classic cookies than nestled within a pie crust?
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and preheat to 350 degrees F. Roll the dough into a 12-inch round on a lightly floured surface (or between two pieces of floured parchment paper). Ease the dought into a 9-inch glass pie plate and flute the edge as desired. Chill 30 minutes.
- Line the pie dough with foil and pie weights and bake until the edge just starts to turn golden, about 15 minutes. Remove the foil and weights and continue to bake until the bottom is lightly golden, about 10 minutes more. Cool completely on a rack, about 15 minutes.
- Combine the sugar, butter, egg, flour, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a food processor. Process until smooth and combined. Add the oats and raisins and pulse a few times until roughly chopped.
- Scrape the filling into the par-baked pie shell and spread evenly. Bake until the top is golden brown and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with ice cream or a dollop of whipped cream.
EASY SOUR CREAM RAISIN PIE
This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.
Provided by Christine
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
- Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 48.7 g, Cholesterol 47.3 mg, Fat 15.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 265.3 mg, Sugar 32.3 g
SOUR CREAM-RAISIN PIE
Try this version of an all-time favorite sour cream-raisin pie that was a 2010 State Fair Pie Contest winner.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
- In 1-quart saucepan, heat raisins and water to boiling; reduce heat and simmer for 5 minutes. Drain; set aside.
- In 2-quart saucepan, mix 1 cup sugar, the flour and salt. In bowl, beat egg yolks, sour cream and margarine. Add to sugar mixture in pan. Cook over low heat about 15 minutes or until thick. Remove from heat. Add drained raisins, nuts and 1 teaspoon vanilla. Pour into baked pie shell.
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add 1/3 cup sugar, beating until mixture forms stiff peaks. Add 1 teaspoon vanilla. Spoon meringue over filling; spread to edge of crust.
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F about 12 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 630, Carbohydrate 77 g, Cholesterol 105 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 45 g, TransFat 0 g
RAISIN CREAM PIE
When I first married (1950) my late husband wanted a Cream Pie with raisins. My grandmother told me how. Like my Grandmother use to make - GOOD! Be sure to try this. This one will surprise you. Raisin Cream Pie Baked 9" pie shell
Provided by opal Fitzgerald
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Add raisins to water in saucepan and simmer 5 minutes.
- Beat egg yolks, sugar, vinegar and flour until light and creamy.
- Slowly add to raisins.
- Cook, stirring constantly, until filling is thick, 4 to 5 minutes.
- Remove from heat, stir in butter and cool until lukewarm.
- Pour raisin mixture into pie shell and top with meringue.
- Perfect Meringue.
- Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla.
- Beat with electric or hand beater, at medium speed, until entire mixture is frothy.
- Do not beat until eggs stiffen.
- Add sugar, a little at a time, beating well after each addition.
- Do not under beat. Beat until sugar dissolves to help prevent beading.
- To test, rub some of meringue between your fingers to see if it is still grainy.
- (The grains are undissolved sugar) Continue to beat until stiff, pointed peaks for when beater is slowly lifted.
- Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around.
- This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep.
- Lift up meringue over pie in points with back of teaspoon.
- Bake in moderate oven (350 F) 12 to 15 minutes, or until meringue peaks are golden brown.
- Too long baking may cause weeping.
- Cool gradually away from drafts.
Nutrition Facts : Calories 282.1, Fat 4.8, SaturatedFat 2.4, Cholesterol 77.4, Sodium 150.5, Carbohydrate 57.8, Fiber 1.1, Sugar 50.7, Protein 4.8
SOUR CREAM DATE PIE
Make and share this Sour Cream Date Pie recipe from Food.com.
Provided by BubbasMom Wetmore
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine sour cream, sugar, salt, nutmeg, eggs, and brandy.
- Beat until smooth.
- Add the dates and nuts and blend well.
- Pour into pie shell.
- Bake in a 425 degree F.
- oven for 10 minutes, then reduce heat to 325 degrees F.
- and continue baking for 25 minutes, or until firm.
Nutrition Facts : Calories 504.3, Fat 24.6, SaturatedFat 8.6, Cholesterol 87.4, Sodium 295.8, Carbohydrate 65.9, Fiber 4.4, Sugar 46.1, Protein 7.7
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RAISIN CREAM PIE RECIPE | LAND O’LAKES
From landolakes.com
4.1/5 (9)Calories 480 per servingServings 8
- Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan. Gradually stir in milk; cook over medium heat, stirring constantly, 7- 9 minutes or until bubbly and thickened. Remove from heat.
- Place egg yolks in bowl; stir. Gradually stir 1 cup warm milk mixture into beaten yolks. Return egg mixture to saucepan, stirring constantly. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture is thickened and coats back of metal spoon. Continue cooking, stirring constantly, 2 minutes. Remove from heat. Stir in drained raisins, sour cream and butter. Do not over mix.
- Combine hot water and cornstarch in 1-quart saucepan; cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is clear and thickened. Cover; refrigerate 8-10 minutes or until slightly cool.
OLD FASHIONED RAISIN PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (8)Calories 318 per servingCategory Dessert
- 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 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
- Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
- Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
- Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
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