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Raisin Pie : COLLECTION
Raisin Pie : COLLECTION
From: Charlotte Heath
Date: 18 Mar 1995 05:11:23 -0700
My grandfather used to love raisin pie, but I could not find the recipe
in the collection that my grandmother had given me. These recipes came
>from Better Homes and Gardens and Betty Crocker, and sound very similar
to what I remember.
Raisin Crisscross Pie - Better Homes and Gardens
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1
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Cup Packed Brown Sugar
Tbsp. Corn Starch
Cups Raisins
/2 Tsp Finely Shredded Orange Peel
/2 Cup Orange Juice
/2 Tsp Finely Shredded Lemon Peel
Tbsp. Lemon Juice
1/3 Cups Cold Water
/2 Cup Chopped Walnuts
Pastry for Lattice Top Pie
In a sauce pan, combine brown sugar and corn starch. Stir in raisins,
orange peel, orange juice, lemon peel, lemon juice, and water. Cook and
stir over medium heat until thick and bubbly. Cook and stir 1 minute
more. remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie
plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge
of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake
about 20 more minutes or until crust is golden. Makes 8 servings.
Pastry for Lattice Top Pie
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6
Cups All-Purpose Flour
Tsp Salt
/3 Cup Shortening
to 7 Tbsp. Cold Water
In a mixing bowl stir together flour and salt. Cut in shortening until
pieces are the size of small peas. Sprinkle 1 tablespoon of water over
part of the mixture, gently toss with a fork. Push to side of bowl.
Repeat until all is moistened. Form dough into a ball. Divide dough in
half. Take half, on a lightly floured surface, flatten dough with
hands. Roll dough from center to edge, forming a circle about 12 inches
in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie
plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full with
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/raisin-pie-coll.html (1 of 2) [12/17/1999 11:31:16 AM]
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