Raisin Pie

Preparation info

  • Difficulty

    Medium

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Pies made from seedless and seeded raisins taste different—try both

Ingredients

Pastry for 2-crust pie

  • 2 c. raisins (seedless or seeded)
  • 2 c. boiling water
  • c. sugar
  • c. brown sugar, firmly packed
  • tblsp. cornstarch
  • tsp. salt
  • 2 tsp. grated lemon peel
  • ½ tsp. grated orange peel
  • 2 tblsp. lemon juice
  • 1 tblsp. orange juice
  • 2 tblsp. butter or regular margarine

Method

  • Add raisins to water; simmer until tender (3 to 5 minutes). Combine sugars, cornstarch and salt; stir into hot raisins. Cook slowly, stirring constantly, to full rolling boil; boil 1 minute. Remove from heat.
  • Blend in fruit peel and juices. Pour hot filling into pastry-lined 9" pie pan; dot top with butter. Adjust top crust; flute edges and cut vents.
  • Bake in hot oven (425°) 30 to 40 minutes. Serve slightly warm, plain or with scoops of lemon sherbet.