Raisin Pie Iv Food

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.

SOUR CREAM RAISIN PIE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
• In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
• In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
• Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

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 IV

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
• In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 40 minutes, until crust is golden brown.

OLD-FASHIONED RAISIN PIE

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.

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.

RAISIN PIE

Steps:

• Combine brown sugar, flour and salt in saucepan. Add raisin and boiling water and bring to a boil. Simmer until raisins are plump and mixture starts to thicken, about 10 minutes, stirring constantly.
• Remove from heat and stir in lemon juice and lemon rind.
• Let cool completely.
• Pour cooled mixture into bottom pie crust. Moisten edge and add top crust, seal and flute edges. Cut small slits into top crust.
• Bake in preheated 400 degree Fahrenheit oven for 35 to 45 minutes or until pastry is golden brown.

SOUR CREAM RAISIN PIE II

Steps:

• Cover raisins with 1 cup of boiling water, let stand 5 minutes.
• Drain.
• Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk.
• Do not stir.
• Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass.
• Shape mixture into a ball and roll between sheets of plastic wrap.
• Peel plastic wrap off of top of pastry, and invert pastry into 9" pie pan.
• Crimp edge and flute. Bake pastry in 425 degree F.
• oven 12-15 minutes or until lightly browned.
• Cool on wire rack.
• FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk.
• Cook and stir until mixture is thick and bubbly.
• Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly.
• Gradually stir about 1 cup of the hot mixture into yolks.
• Return mixture to saucepan.
• Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins.
• Stir just until mixed; do not overmix.
• Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar.
• Stir until sugar is dissolved.
• Beat at high speed until mixture holds soft peaks.
• Add vanilla extract. Beat until mixture holds stiff peaks.
• Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes.
• Cool, cover, and chill to store. -----