Best Grandma Chics Raisin Pie Filling Recipes

OLD FASHIONED RAISIN PIE I

Old Fashioned Raisin Pie I image

This recipe was given to me 41 years ago by my husband's grandmother.

Provided by Linda

Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes

Yield 8

Number Of Ingredients 9

Ingredients

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

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.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g

GRANDMA CHICS RAISIN PIE FILLING 1968

Grandma Chics Raisin Pie Filling 1968 image

Make and share this Grandma Chics Raisin Pie Filling 1968 recipe from Food.com.

Provided by andypandy

Categories Pie

Time 50m

Yield 1 pie double crusted

Number Of Ingredients 5

Ingredients

1 1/2 cups raisins
2 cups water
2/3 cup white sugar
2 tablespoons flour
2 tablespoons butter

Steps:

Combine raisins and water and cook over medium heat for 12 minutes.
Add sugar, flour, butter and cook two minutes more.
Pour cooled mixture into a pastry shell.
Place a top crust over top and make vent slashes.
Bake 375 degrees F for 30 minutes, until golden and bubbly.
Note: Rind and juice of 1/2 a fresh lemon or orange may be added.

RAISIN PIE FILLING

Raisin Pie Filling image

This is another one I recall from my childhood. I would take this over the traditional apple pie any day! But then, I LOVE raisins!

Provided by MizzNezz

Categories Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup dark corn syrup
1 1/2 cups raisins
1 tablespoon lemon juice
2 teaspoons butter
pastry for double-crust pie

Steps:

In saucepan, mix sugar, cornstarch and salt.
Stir in water, corn syrup, and raisins.
Cook and stir until bubbly; cook 2 minutes more.
Remove from heat; stir in lemon juice and butter.
Pour filling into pastry-lined pie plate (filling will be thin).
Cover with top crust; cut slits for steam.
Bake at 425* for 10 minutes; reduce heat to 375* and bake for 30 more minutes, or until crust is golden brown.

GOLDEN OLDIE OLD FASHIONED RAISIN PIE

Golden Oldie Old Fashioned Raisin Pie image

A golden oldie raisin pie recipe from about 1960 or earlier. I remember adding the beaten egg white tip to brush the bottom of the pie shell, to keep it from getting soggy, a few years later. Decorating the pie on top with the leftover pastry cut outs was also an addition in later years. Serve the pie warm if you like your pie runny and juicy. Times given are approximate.

Provided by foodtvfan

Categories Pie

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups seedless raisins
2 cups boiling water
1/2-1 cup brown sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon rind, grated
3 tablespoons fresh lemon juice or 3 tablespoons bottled lemon juice
1 pinch salt
1 pastry for a double-crust 9-inch pie
1 egg white, beaten

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.

Nutrition Facts : Calories 402.1, Fat 15.2, SaturatedFat 3.8, Sodium 269.8, Carbohydrate 65.4, Fiber 3.2, Sugar 35.1, Protein 4.7

RAISIN PIE

Raisin Pie image

To top off many meals, Mother baked an amazing array of pies-there was something to satisfy everyone's tastes. Besides my favorite-this Raisin Pie recipe-there was one each of pumpkin, mincemeat, pecan, apple and cherry. We had scrumptious leftovers for days! -Patricia Baxter, Great Bend, Kansas

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 cup sugar
2-1/2 tablespoons all-purpose flour
1-1/2 cups cold water
2 cups raisins
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter
Pastry for double-crust pie (9 inches)

Steps:

Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.

Nutrition Facts : Calories 467 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 367mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 2g fiber), Protein 3g protein.