RAISIN PIE
Make and share this Raisin Pie recipe from Food.com.
Provided by Strawberry Girl
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash raisins, add the water and simmer for 10 minutes.
- Add the brown sugar.
- Moisten the cornstarch with vinegar and orange juice (and a little water if using a chopped orange). Stir into the raisin mixture and cook until thick.
- Add the milk.
- Roll out half the pastry to line an 8-inch pie plate. Fill with the raisin mixture. Cover with the other half of the pastry.
- Make three or four slits in the top crust. Bake at 400 F for 35 to 45 minutes.
Nutrition Facts : Calories 239.2, Fat 2.6, SaturatedFat 1.5, Cholesterol 9.1, Sodium 42.8, Carbohydrate 54.5, Fiber 2, Sugar 38.1, Protein 3.8
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
RAISINA (FUNERAL PIE)
This is the classic Amish funeral pie. It is quickly made anytime of the year.
Provided by Kevin Ryan
Categories Meringue Pie
Yield 8
Number Of Ingredients 12
Steps:
- Beat the yolks in a bowl on medium speed for about 2 minutes. Whisk together 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time.
- Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove from heat, and add the vanilla and the raisins. Cover immediately with plastic wrap.
- Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make sure the filling is still hot, and pour filling into the crust. Top right away with the meringue; spread to the edges.
- Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes, or until browned. Cool pie on wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 71.6 g, Cholesterol 114.9 mg, Fat 11.6 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 5.1 g, Sodium 446.4 mg, Sugar 56.5 g
RAISINA (FUNERAL PIE)
This is the classic Amish funeral pie. It is quickly made anytime of the year.
Provided by Kevin Ryan
Categories Meringue Pie
Yield 8
Number Of Ingredients 12
Steps:
- Beat the yolks in a bowl on medium speed for about 2 minutes. Whisk together 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time.
- Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove from heat, and add the vanilla and the raisins. Cover immediately with plastic wrap.
- Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make sure the filling is still hot, and pour filling into the crust. Top right away with the meringue; spread to the edges.
- Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes, or until browned. Cool pie on wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 71.6 g, Cholesterol 114.9 mg, Fat 11.6 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 5.1 g, Sodium 446.4 mg, Sugar 56.5 g
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