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!
8 ServingsPrep: 20 min. Bake: 40 min. + cooling
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup dark corn syrup
- 1-1/2 cups raisins
- 1 tablespoon lemon juice
- 2 teaspoons butter
- Pastry for a double-crust pie (9 inches)
- 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.
- Yield: 8 servings.
Nutrition Facts: 1 serving (1 piece) equals 477 calories, 16 g fat (7 g saturated fat), 15 mg cholesterol, 328 mg sodium,