RAISIN PIE
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
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.
MUM'S RAISIN PIE
My Mum baked all the time :) Her pies were to die for. I always liked her raisin pie the best! Mum made her own pastry. She always used the recipe on the Tenderflake Lard and it turned out flakey and absolutely scrumptious every time. I'm not that ambitious and find the frozen Tenderflake pie crusts to be the closest to her...
Provided by Sue Fitzpatrick
Categories Pies
Time 30m
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 425F. Combine raisins and water in a saucepan and boil for 5 minutes. Stir occasionally so it doesn't stick to bottom of pot.
- 2. Blend sugar, cornstarch, cinnamon and salt. Reduce heat a little and add to raisin liquid and cook, stirring until clear. Remove from heat.
- 3. Stir in vinegar and butter. Cool slightly.
- 4. Turn into pastry-lined pan. Cover with top pastry (pierce top in several places) or use lattice strips of pastry. Bake at 425°F. about 30 minutes or until crust is golden brown. Let cool.
SPECIAL RAISIN PIE
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
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.
OLD-FASHIONED RAISIN PIE
"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
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.
SIMPLE RAISIN PIE
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
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
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 MEG'S RAISIN PIE
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
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.
GOLDEN OLDIE OLD FASHIONED RAISIN PIE
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
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
MOM'S RAISIN PIE
My Mom made delicious pies of all kinds! Because she baked pies so often, she didn't always have fresh or canned fruit with which to make them. On those days she made raisin pie, which we all loved. After I was married, I was so happy one day to find raisin pie at my town's local coffee shop. But after I took one bite, I...
Provided by Ruth Ann Vokac
Categories Pies
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 425 degrees.
- 2. Boil raisins in 1 3/4 cup water for 5 minutes.
- 3. Combine sugar, cornstarch, cinnamon, and salt. Add remaining 1/4 cup water and stir. Add this mixture to the raisins, stirring until mixture boils.
- 4. Remove from heat and add butter and vinegar.
- 5. Prepare crust for a 2 crust pie. Place 1 pie round into a pie plate and pour raisin mixture into it. Cut decorative steam holes in the top crust and put over pie. Trim as necessary, pinch edges together, crimping the edge.
- 6. Bake 25 minutes until juice bubbles through the top crust. Remove pie to a wire rack to cool.
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.
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OLD FASHIONED RAISIN PIE - TASTES BETTER FROM SCRATCH
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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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