Ediths Buttermilk Raisin Pie Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
• Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
• Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a 12-inch round. Fit dough into a 9-inch pie plate. Refrigerate or freeze until firm, about 30 minutes.
• In a medium saucepan, combine raisins, ice water, cornstarch, sugar, vinegar, 1/2 teaspoon salt, the cinnamon, and butter. Bring to a gentle boil. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
• Preheat oven to 425°F. Pour raisin mixture into pie shell. On a lightly floured surface, roll remaining disk of dough as in step 1. Using a small round pastry tip, cut out eyelet patterns around edge of dough round. Lay round over raisin mixture. Trim dough, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp as desired. Refrigerate or freeze until firm, about 30 minutes.
• In a small bowl, whisk together yolk, milk, and remaining pinch of salt. Brush over crust, and place pie on a parchment-lined rimmed baking sheet. Bake until crust is just golden, 20 minutes. Reduce heat to 375°F. Bake until crust is golden and filling is bubbling, 35 to 40 minutes more. Transfer to a wire rack to cool. Serve with vanilla ice cream, if desired.

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.