GRANDMA MEG'S RAISIN PIE
Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, "If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie." We had lot of wild game and raisin pies during those days!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin). , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 477 calories, Fat 16g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 328mg sodium, Carbohydrate 84g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA FRIENDSHIP'S RAISIN PIE
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
- In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
- Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired.
- In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.
GRANDMA'S SOUR CREAM RAISIN PIE
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA'S RICOTTA RAISIN PIE RECIPE - (4.2/5)
Provided by á-29971
Number Of Ingredients 9
Steps:
- 1) Pre-heat oven to 370 degrees F 2) Blend all ingredients, except raisins and farina together in a large mixing bowl 3) Stir until mixture is smooth. Add Farina and raisins and let the batter sit for 15 minutes 4) Grease 7x11 pan with PAM and transfer batter into pan 6) Bake for 40-60 minutes until golden Brown 7) Cool for 30 min. before cutting or adding topinngs
GRANDMA'S SOUR CREAM RAISIN PIE
This is my mother's favorite pie recipe and it came from her mother. Just wanted to pass along an old family favorite to my Zaar family.
Provided by Mysterygirl
Categories Pie
Time 12m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together filling ingredients and cook until thick.
- Pour into pre-baked pie shell -- that's it, no more cooking.
- Optionally you may top with meringue, lightly brown the meringue.
Nutrition Facts : Calories 291.7, Fat 12.6, SaturatedFat 5.6, Cholesterol 61.5, Sodium 132.9, Carbohydrate 43, Fiber 1.4, Sugar 29.4, Protein 4
GRANDMA MEG'S RAISIN PIE
Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, 'If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie.' We had lot of wild game and raisin pies during those days!
Provided by Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Stir in water, corn syrup and raisins. Cook and stir until bubbly; cook and stir 2 minutes more. Remove from the heat; stir in lemon juice and butter. Pour filling into a pastry-lined pie plate. (Filling will be thin.) Cover with the top crust; seal and flute edges. Cut slits in the top. Bake at 425 degrees F for 10 minutes. Reduce temperature to 375 degrees F; bake 20 minutes more or until crust is golden. Serve with whipped cream if desired.
Nutrition Facts : Calories 507.8 calories, Carbohydrate 79.1 g, Cholesterol 22.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 342.9 mg, Sugar 40.4 g
GRANDMA CHICS RAISIN PIE FILLING 1968
Make and share this Grandma Chics Raisin Pie Filling 1968 recipe from Food.com.
Provided by andypandy
Categories Pie
Time 50m
Yield 1 pie double crusted
Number Of Ingredients 5
Steps:
- Combine raisins and water and cook over medium heat for 12 minutes.
- Add sugar, flour, butter and cook two minutes more.
- Pour cooled mixture into a pastry shell.
- Place a top crust over top and make vent slashes.
- Bake 375 degrees F for 30 minutes, until golden and bubbly.
- Note: Rind and juice of 1/2 a fresh lemon or orange may be added.
GRANDMA MEG'S RAISIN PIE
Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, 'If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie.' We had lot of wild game and raisin pies during those days!
Provided by Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Stir in water, corn syrup and raisins. Cook and stir until bubbly; cook and stir 2 minutes more. Remove from the heat; stir in lemon juice and butter. Pour filling into a pastry-lined pie plate. (Filling will be thin.) Cover with the top crust; seal and flute edges. Cut slits in the top. Bake at 425 degrees F for 10 minutes. Reduce temperature to 375 degrees F; bake 20 minutes more or until crust is golden. Serve with whipped cream if desired.
Nutrition Facts : Calories 507.8 calories, Carbohydrate 79.1 g, Cholesterol 22.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 342.9 mg, Sugar 40.4 g
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