Double Crust Creamy Raisin Pie Food

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 CREAM PIE

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.

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.

SOUR CREAM RAISIN PIE

Steps:

• Cook all filling ingredients in sauce pan on top of stove until mixture thickens and foam disappears.
• Use a large pan for this as the vinegar and soda will foam up.
• Turn into unbaked pie crust and top with second crust.
• Brush top with milk and cut slits to vent.
• Bake at 425 degrees for 20 min and then reduce oven temp to 350 degrees and bake for another 20 to 30 minutes or until brown.

RAISIN PIE II

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.

RAISIN CRUMB PIE

Steps:

• preheat oven to 375*.
• prick crust with fork and prebake it for 5 minutes, it should not be coloring.
• in a 2 quart saucepan,combine the raisins, 2 cups water, brown sugar, lemon juice,and salt.
• bring to a boil over medium-high heat, stirrin occasionally.
• in a small bowl, combine the cornstarch with the remaining 1/4 cup of water; whisk it into the raisin mixture and continue cooking and stirring until mixture is thick and bubbly.
• about 2 minutes.
• stir in the butter and let the mixture cool.
• pour the cooked filling into the crust and set aside.
• in a small bowl, or food processor, combine the flour, brown sugar, ginger, cinnamon, baking soda, and softened butter until crumbly.
• sprinkle the crumb topping over the raisins pie.
• bake, for about 25-30 minutes or until the top is golden brown --
• cool and refrigerate.

SPECIAL RAISIN PIE

Steps:

• In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, zests and extract., Roll out half of the pie dough to fit a 9-in. pie plate; transfer to pie plate. Fill with raisin mixture. Dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly, covering edge with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.