BUTTERMILK RAISIN PIE
A simple, quick and delicious dessert my mom used to make.
Provided by Jim Fulks
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 61.4 g, Cholesterol 24.5 mg, Fat 15.9 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 4.1 g, Sodium 296 mg, Sugar 37.3 g
OLD FASHIONED RAISIN PIE I
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
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
RAISIN PIE
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
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
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
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
BUTTERMILK RAISIN PIE
Buttermilk is as common in the South as iced tea. This old-fashioned pie is just another fine way to cook with it. It's one of my favorites.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the raisins, lemon juice, butter and vanilla until butter is melted. Cool to room temperature without stirring. Pour hot filling into crust. , For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 446 calories, Fat 11g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 311mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 1g fiber), Protein 7g protein.
LYNN'S BUTTERMILK PIE
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients well and pour into two deep dish single pie crusts.
- Bake until center is golden brown and firmly set (usually about one hour and 20 minutes).
RAISIN PIE
Provided by James Beard
Categories Citrus Egg Fruit Dessert Bake Thanksgiving Raisin Fall House & Garden Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Beat the egg yolks and beat in the buttermilk and vinegar. Add the sugar, flour, salt and grated rinds and mix well. Drain the raisins and add to the mixture.
- Line a 9" pan with pastry and add the filling. Top with crust and cut a vent. Brush with beaten egg. Bake in a 450°F. oven for 10 minutes. Reduce the heat to 350°F. and continue baking until the crust is nicely browned. Serve while still warm.
EDITH'S BUTTERMILK RAISIN PIE
Number Of Ingredients 8
Steps:
- Boil raisins in water until tender. Combine all other filling ingredients. Add this to the raisins and cook, stirring constantly until thickened. Pour into the baked shell. Serve with whipped topping.
Nutrition Facts : Nutritional Facts Serves
ROYER'S CAFE BUTTERMILK PIE
To DIE for! Now don't count your chickens before they are hatched. You may think, Buttermilk Pie? Trust me, it is AWESOME! The base recipe for this Buttermilk pie is from the Royers Cafe Cookbook. Their pies are now trademarked and they are NOT giving away any secrets that I am aware of! They now have another Buttermilk pie that has chocolate chips and pecans in it and has been known to send people over the edge! I am not sure how much they add to theirs BUT this is how much I have found works nicely. People come from all over just to visit this cafe and eat some pie. Royer's is a very well known little restaurant in Round Top which is just down the road from my hometown of Carmine. Both towns are VERY tiny towns that together MIGHT have a pop. of 200. If you are ever around this neck of the woods make sure you stop in and have some pie. Bud is almost always at the door ready to pick on you and make you feel right at home! Royers has even been seen on Food Network's, Road Tasted! Don't fret though, if you can't come to Texas, Texas can come to you! Royers ships their pies all over! Check them out at http://www.royersroundtopcafe.com/
Provided by Mamas Kitchen Hope
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar together then add eggs and flour and mix well.
- Mix buttermilk, nutmeg, and vanilla and stir into mixture.
- Sprinkle chips and nuts into the unbaked shell and pour mixture over top.
- Bake at 300 degrees for 1 1/2 hours or until set.
Nutrition Facts : Calories 733.8, Fat 42.2, SaturatedFat 18.4, Cholesterol 111.1, Sodium 303.1, Carbohydrate 86.9, Fiber 4.1, Sugar 68.9, Protein 7.9
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