Raisin Custard 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.

SOUR CREAM RAISIN PIE

Steps:

• Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
• Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
• Place pie shell in the heated oven and cook for 10 minutes.
• In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
• Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
• Spoon the filling into the pre-baked pie crust. Place the pie on a baking sheet, and into the oven. Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
• Allow pie to cool on a cooling rack until room temperature. Serve at room temperature or chilled. If desired, add whipped cream prior to serving.

RAISIN CUSTARD PIE

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.,

GOLDEN OLDIE OLD FASHIONED RAISIN PIE

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.

OLD-FASHIONED SOUR CREAM-RAISIN PIE

Steps:

• Preheat oven to 400˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow, about 3 minutes. Stir in sugar, sour cream, raisins, pecans, and flour until combined. Pour mixture into piecrust.
• Bake on bottom rack of preheated oven for 10 minutes. Reduce temperature to 350°F; bake until center is set, about 45 minutes more. Cool completely on a wire rack, about 1 hour.

RAISIN CUSTARD PIE

Steps:

• In a medium saucepan, combine sugar and cornstarch.
• Whisk in egg yolks and milk until throughly combined.
• Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute,.
• Remove pan from the heat.
• Add raisins and lemon juice.
• Pour into pie shell.
• For meringue, beat egg whites in a small bowl until foamy.
• Gradually add sugar, 1 tablespoon at a time, beating until stiff and glossy.
• Spread over the pie filling.
• Bake at 350°F for 10-15 minutes pr until lightly golden brown.
• Store in the refrigerator.

RUM-RAISIN PIE

Steps:

• Turn out pate brisee onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Crimp edges as desired. Freeze until firm, about 15 minutes.
• Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
• Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
• Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
• Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.

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.

RUM, RAISIN & CUSTARD MINCE PIES

Steps:

• Wrap the butter in parchment and put it in the freezer for 1 hr before using. Tip the flour into a large bowl with ¼ tsp salt and mix together. Take the cold butter and coarsely grate it into the flour, dipping the end in as you go to stop it clumping. Mix in the orange zest and caster sugar, then swiftly add the orange juice and 2-3 tbsp cold water. Bring together with your hands then wrap and chill for at least 1 hr.
• For the filling, heat the custard in a pan over a low heat. Mix the rum with the cornflour, then whisk it into the custard. Bring to a simmer and cook, stirring continuously, for 3 mins. Strain to remove any lumps. Set aside to cool, then chill for 1 hr - it should be thick once cooled.
• Heat the oven to 200C/180C fan/gas 6. Butter a 12-hole fairy cake tin. Mix the mincemeat with the apple in a bowl. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out 24 rounds with an 8cm cutter. Re-roll any scraps as you go to get the full amount. Place 12 of the rounds in the holes. Put a spoonful of the mincemeat into each one, followed by a heaped teaspoon of custard and a little more mincemeat. Top with the remaining pastry rounds, seal the edges with a fork and cut a tiny cross on the top of each one with a sharp knife. Brush with egg and sprinkle with the demerara sugar. Bake for 25-30 mins or until golden and crispy. Leave to rest for 10 mins before serving warm.