Buttermilk Raisin Pie Recipes

RAISIN PIE

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.

OLD FASHIONED RAISIN PIE I

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.

GRANDMA'S SOUR CREAM RAISIN PIE

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.

SIMPLE RAISIN PIE

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.

BUTTERMILK PIE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool.
• Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust.
• Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.
• Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.
• Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with raspberry sauce.

EDITH'S BUTTERMILK RAISIN PIE

Steps:

• Boil raisins in water until tender. Combine all other filling ingredients. Add this to the raisins and cook, stirring constantly until thickened. Pour into the baked shell. Serve with whipped topping.