Urner Pastete Swiss Raisins Pie Recipes

URNER PASTETE (SWISS RAISINS PIE)

Steps:

• Preparation.
• Prepare your mold of about 26 cm with butter and flour.
• Mix all the ingredients for the dough with the food processor.
• Allow to rest at least one hour in the fridge.
• Heat in a pan or in the microwave all the ingredients for the filling until cinnamon.
• Remove from the heat, add the Brandy and let well covered to marinate for at least one hour.
• With 2 third of the dough cover the bottom and the border (3 cm) of the baking mold.
• Add the filling, brush with some egg yolk the upper side of the border and cover with the remaining dough.
• Brush the cover with the egg yolk.
• Bake 40-45 Minute at 180°C (heat and timing are basing it on convection oven).
• Store overnight and enjoy.

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.

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.

RAISIN PIE

Steps:

• Combine the raisins, water, and lemon juice in a heavy saucepan over medium-high heat and boil for about 20 minutes, until the raisins are plump. Drain the raisins and return them to the saucepan.
• Combine the corn syrup, flour, and sugar, mix well, then add to the raisins and cook over medium-low heat for about 25 minutes, until thick. Look for a stiff consistency similar to mincemeat, with a thick, caramel-like sauce. Remove from the heat and stir in the nuts. Let cool.
• Preheat the oven to 350°F. Line a 9-inch pie plate with 1 rolled-out crust. Spread the filling evenly in the crust. Brush the rim of the crust with the egg wash or water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top with egg wash if you like.
• Bake for 30 minutes, until golden brown. Cool on a wire rack for about 2 hours before slicing.

MOLASSES AND RAISINS PIE

Steps:

• In a saucepan, dilute flour, molasses and water with a whisk. Heat and stir constantly until the mixture thickens well.
• Remove from the heat, add raisins and butter. Stir well.
• Pour in a baked pie crust and sprinkle with nuts.

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.