Easy Raisin Pie Filling Recipes

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MOM'S EASY RAISIN PIE



Mom's Easy Raisin Pie image

A delicious Raisin Pie from my Mom that will surprise you! A flavorful pie that will you leaving for another piece!

Provided by Chef Rodney

Categories     Dessert

Time 45m

Number Of Ingredients 9

2 Cups Raisins
2 Cups Water
1/2 Cup Packed Brown Sugar
2 Tbsp Cornstarch
1/2 Tsp Ground Cinnamon
1/4 Tsp Salt
1 Tbsp White Vinegar
1 Tbsp Unsalted Butter
1 Refrigerated Pie Crust

Steps:

  • Preheat oven to 350°F.
  • Combine raisins and water in a small saucepan. Boil for 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. Cool slightly.
  • Pour raisin filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake for 30 to 35 minutes.

Nutrition Facts : Calories 278 kcal, Carbohydrate 54 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 189 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

RAISIN PIE



Raisin Pie image

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

1 cup sugar
2-1/2 tablespoons all-purpose flour
1-1/2 cups cold water
2 cups raisins
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter
Pastry for double-crust pie (9 inches)

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.

OLD FASHIONED RAISIN PIE I



Old Fashioned Raisin Pie I image

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

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

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

SIMPLE RAISIN PIE



Simple Raisin Pie image

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

2 (9 inch) pie shell
2 cups water
½ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon butter
1 tablespoon lemon juice
2 cups raisins

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

EASY SOUR CREAM RAISIN PIE



Easy Sour Cream Raisin Pie image

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

1 (9 inch) unbaked pie crust
2 eggs
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup raisins

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

RAISIN PIE I



Raisin Pie I image

This is a spicy raisin pie with a meringue topping, a yummy winter treat!

Provided by Rosina

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 15

¾ cup white sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup sour cream
1 tablespoon lemon juice
1 cup raisins
2 egg yolks, beaten
½ cup chopped walnuts
1 prepared 8 inch pastry shell, baked and cooled
2 egg whites
¼ teaspoon cream of tartar
¼ cup white sugar

Steps:

  • Combine 3/4 cup white sugar, cornstarch, salt, cinnamon, nutmeg, and cloves in a saucepan. Stir in sour cream and lemon juice. Add the raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir until thick. Remove from heat.
  • Stir a small amount of the hot mixture into the egg yolks, and then return this to the hot mixture. Cook and stir for one minute. Cool filling to lukewarm, and then add the nuts. Pour into the cooled pie shell.
  • Beat egg whites with cream of tartar to soft peaks. Gradually add 1/4 cup sugar; beat until stiff peaks form, and all the sugar is dissolved. Spread meringue on pie, carefully sealing to the edges.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 49.5 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 5.3 g, Sodium 188.1 mg, Sugar 36.1 g

RAISIN PIE FILLING



Raisin Pie Filling image

This is another one I recall from my childhood. I would take this over the traditional apple pie any day! But then, I LOVE raisins!

Provided by MizzNezz

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup dark corn syrup
1 1/2 cups raisins
1 tablespoon lemon juice
2 teaspoons butter
pastry for double-crust pie

Steps:

  • In saucepan, mix sugar, cornstarch and salt.
  • Stir in water, corn syrup, and raisins.
  • Cook and stir until bubbly; cook 2 minutes more.
  • Remove from heat; stir in lemon juice and butter.
  • Pour filling into pastry-lined pie plate (filling will be thin).
  • Cover with top crust; cut slits for steam.
  • Bake at 425* for 10 minutes; reduce heat to 375* and bake for 30 more minutes, or until crust is golden brown.

RAISIN-FILLED COOKIES



Raisin-Filled Cookies image

Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 17

1 cup packed brown sugar
1 cup sugar
1 cup butter, softened
3 large eggs
2 tablespoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons buttermilk
FILLING:
1 tablespoon cornstarch
3 tablespoons all-purpose flour
1 cup packed brown sugar
2 cups boiling water
1-1/2 cup seedless raisins

Steps:

  • In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

RAISIN CREAM PIE



Raisin Cream Pie image

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

1 1/2 cups raisins, seeded
2 cups water
3 eggs, separated
1 cup sugar
2 tablespoons vinegar
2 tablespoons flour
2 tablespoons butter
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla
6 tablespoons sugar

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

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