Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, old fashioned raisin pie. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Reviews for: Photos of Old Fashioned Raisin Pie I. Stir in the water and lemon juice. Remove from the heat and stir in the walnuts.
Old Fashioned Raisin Pie is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Old Fashioned Raisin Pie is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook old fashioned raisin pie using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Old Fashioned Raisin Pie:
- Take 2 cup raisins
- Make ready 2 cup water
- Take 1/2 cup firmly packed brown sugar
- Prepare 2 tbsp cornstarch
- Make ready 1/2 tsp cinnamon
- Take 1/4 tsp salt
- Prepare 1 tbsp distilled white vinegar
- Take 1 tbsp butter
- Get 1 recipe for a 9" double pie crust
I picked up an Amish raisin pie at one of my favorite bakeries yesterday. I'll write more about it tomorrow. But raisin pie is a staple of Amish wedding and funeral. Whenever our family visits my in-laws, I always prepare my tummy.
Instructions to make Old Fashioned Raisin Pie:
- Boil raisins and water in a small saucepan for 5 minutes. Blend brown sugar, cornstarch, cinnamon and salt together and add to the raisins and water.
- Cook until the syrup is clear.
- Remove from heat and stir in the vinegar and butter. Let it cool slightly then pour into a pastry lined pie dish. Cover with the top crust and seal the edges and cutting slits in the top for venting.
- Bake at 425° for 30-35 minutes.
My mother-in-law never lets us go home without gaining at least a pound. She spoils us with her food! My husband feels amused every time I try to go on a diet a week before the visit. Place raisins in small saucepan; cover with boiling water. Pour the raisin filling into one of the pie shells, remove the pie crust from the other shell and place on top, sealing the edges by pinching them together.
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