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
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.
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
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
RAISIN CUSTARD PIE
A comforting, old-fashioned dessert, this custard pie is one of my mom's best. The fluffy meringue makes it look so special, and the raisins are a nice surprise. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in 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; gently stir in raisins and lemon juice. Pour hot filling into crust., For meringue, in a small bowl, beat egg whites 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 edges to crust. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.,
Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 155mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.
GRANDMA MEG'S RAISIN PIE
Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, "If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie." We had lot of wild game and raisin pies during those days!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin). , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 477 calories, Fat 16g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 328mg sodium, Carbohydrate 84g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.
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
OLD-FASHIONED SOUR CREAM/RAISIN PIE
We go to this little place on our way to see some of our friends in Nebraska. I Belive it is in Salina, Kansas. They make a killer Raisin Cream Pie. I think this is pretty close to theirs.
Provided by Erin Justice
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy medium saucepan stir together first 5 ingredients. Cook, stirring constantly over medium heat until thinkened and bubbly, keep warm.
- For Meringue, place the egg whites and cream of tartat in a large clean mixing bowl. Beat with an electric mixer on medium speed until you get soft peaks. Slowly add sugar, one tablespoon at a time. Beating on high for about 4 minutes until stiff glossy peaks form.
- Pour warm filling into baked pie chell. Spread meringue over filling. Bake in a 350 oven for 15 minutes. Remove and cool on wire rack for 1 hours. Chill 3-6 hours before serving. Cover for longer storage.
Nutrition Facts : Calories 549.6, Fat 21.7, SaturatedFat 10.2, Cholesterol 97.1, Sodium 174, Carbohydrate 86, Fiber 1.6, Sugar 67.2, Protein 6.4
HONEY RAISIN PIE
Just lovely served warm with lightly sweetened whipped cream or premium vanilla ice cream, this pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix first sixingredients together in a saucepan and heat to boiling.
- Mix cornstarch with a little cold water; add to hot mixture and stir until thickened.
- Stir raisins into hot mixture; remove from heat.
- line pie pan with pastry, sprinkle flour over the bottom, pour in filling, dot with butter and cover with second pie crust.
- Crimp edges attractively and either pierce top crust in several places with a fork or slash with a knife to let steam escape.
- Bake in a preheated 425F oven for 35 to 40 minutes.
Nutrition Facts : Calories 467.4, Fat 14.1, SaturatedFat 4.5, Sodium 375.6, Carbohydrate 86.6, Fiber 2.2, Sugar 52.5, Protein 3.8
RAISIN CREAM PIE
When I first married (1950) my late husband wanted a Cream Pie with raisins. My grandmother told me how. Like my Grandmother use to make - GOOD! Be sure to try this. This one will surprise you. Raisin Cream Pie Baked 9" pie shell
Provided by opal Fitzgerald
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 282.1, Fat 4.8, SaturatedFat 2.4, Cholesterol 77.4, Sodium 150.5, Carbohydrate 57.8, Fiber 1.1, Sugar 50.7, Protein 4.8
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