Amish Honey Raisin Pie Food

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.

AMISH HONEY RAISIN PIE

Steps:

• Preheat the oven to 425*.
• Roll out the pastry and line a 9" pie pan with it. and set aside.
• In a medium saucepan, combine the orange juice, lemon juice, water, honey, vanilla, mace and salt and orange zest and bring to a boil over high heat.
• Stir together the cornstarch and water in a small bowl, then gradually add to the hot mixture, whisking constantly until thickened.
• Stir in the raisins, then remove from the heat.
• Sprinkle the flour over the botton of the pie shell and then pour in the filling.
• dot with the butter, roll out the top crust, cover the filling, crimp the edges to seal, and slash the top so that the steam can escape.
• Bake for 35-45 minutes.cool slightly and serve warm.

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.

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.