Buttermilk Raisin Pie Food

BUTTERMILK RAISIN PIE

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.

OLD FASHIONED RAISIN PIE

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.

BUTTERMILK PIE

Steps:

• Preheat oven to 400°F.
• Beat the butter and sugar together until light.
• Add the eggs and beat; then beat in vanilla.
• Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
• Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
• Pie should turn a nice golden brown and a knife inserted should come out clean.
• I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

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.

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.

BUTTERMILK RAISIN PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the raisins, lemon juice, butter and vanilla until butter is melted. Cool to room temperature without stirring. Pour hot filling into crust. , For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

RAISIN PIE

Steps:

• Beat the egg yolks and beat in the buttermilk and vinegar. Add the sugar, flour, salt and grated rinds and mix well. Drain the raisins and add to the mixture.
• Line a 9" pan with pastry and add the filling. Top with crust and cut a vent. Brush with beaten egg. Bake in a 450°F. oven for 10 minutes. Reduce the heat to 350°F. and continue baking until the crust is nicely browned. Serve while still warm.

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.