Raisin Pie

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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


Pastry for 2-crust pie

  • 2 c. raisins (seedless or seeded)
  • 2 c. boiling water
  • c


  • 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.
  • B