Best Old Fashioned Raisin Pie I Recipes

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.

OLD FASHIONED RAISIN PIE

Old Fashioned Raisin Pie image

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

Ingredients

1 9 inch pie shell
15 ounces raisins (1 pkg, 3 cups)
3/4 cup brown sugar
2 tablespoons cornstarch
2 tablespoons instant Tang orange drink (Any type of Instant Orange Breakfast Drink will do)
1 1/4 cups water
2 tablespoons lemon juice
1 cup walnuts, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine

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

OLD-FASHIONED RAISIN PIE

Old-Fashioned Raisin Pie image

"My family came to Texas from Virginia after the Civil War," relates Debra Ayers from Cheyenne, Wyoming. "Two brothers helped drive a herd of cattle up the Chisholm Trail to Abilene, Kansas. The boys decided to stay in Kansas and open a meat market. They did well. One brother sent for his girlfriend back in Texas to come and marry him. She did, and she brought this recipe. The family has been making this pie ever since.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 large eggs, room temperature
1 cup sour cream
2 cups raisins
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for a double-crust pie
Additional nutmeg, optional

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.

Nutrition Facts : Calories 529 calories, Fat 20g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.

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.