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
MOM'S EASY RAISIN PIE
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
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 II
Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream.
Provided by Marge Iholts
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F ( 220 degrees C).
- Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
- Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
- Bake for 40 to 45 minutes, or until crust is golden brown.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 56.6 g, Fat 19.8 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 238.3 mg, Sugar 28.9 g
OLD FASHIONED RAISIN PIE
Make and share this Old Fashioned Raisin Pie recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan.
- Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
- Remove from the heat and stir in the walnuts.
- Turn the mixture into the pastry-lined pie plate and dot with the butter.
- Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim.
- Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F.
- oven for 30 minutes or until the crust is a golden brown and the filling is bubbly.
- Cool on a wire rack.
Nutrition Facts : Calories 635.2, Fat 24.3, SaturatedFat 6, Cholesterol 10.2, Sodium 171.9, Carbohydrate 107.2, Fiber 5, Sugar 73.5, Protein 7.1
SOUR CREAM RAISIN PIE II
cream nicely dotted with dark raisins. Today I baked the following pie and have made minor adjustments to the original recipe, but it is essentially a recipe published by Better Homes and Gardens, and sent to me by Patty. Thanks Patty! Now the recipe, which I'd like to share... Robb
Provided by Robb Dabbs
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cover raisins with 1 cup of boiling water, let stand 5 minutes.
- Drain.
- Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk.
- Do not stir.
- Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass.
- Shape mixture into a ball and roll between sheets of plastic wrap.
- Peel plastic wrap off of top of pastry, and invert pastry into 9" pie pan.
- Crimp edge and flute. Bake pastry in 425 degree F.
- oven 12-15 minutes or until lightly browned.
- Cool on wire rack.
- FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk.
- Cook and stir until mixture is thick and bubbly.
- Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly.
- Gradually stir about 1 cup of the hot mixture into yolks.
- Return mixture to saucepan.
- Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins.
- Stir just until mixed; do not overmix.
- Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar.
- Stir until sugar is dissolved.
- Beat at high speed until mixture holds soft peaks.
- Add vanilla extract. Beat until mixture holds stiff peaks.
- Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes.
- Cool, cover, and chill to store. -----
GRANDMA FRIENDSHIP'S RAISIN PIE
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
- In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
- Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired.
- In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.
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.
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.
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
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
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