Old-fashioned pudding pie never goes out of fashion. I got the recipe from a boyfriend's mother when I was 16 years old. One pie never lasts long around my house.
Recommended: 32 Holiday Recipes to Make with Eggnog
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup butter-flavored shortening
- 1/4 cup cold water
- 1-1/2 cups water
- 1 cup raisins
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in pie plate and trim even with edge of plate.
- In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a small bowl, combine the sugar, cornstarch and salt; stir in cream until smooth. Add to raisin mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into pastry shell.
- Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 350° for 35-40 minutes or until crust is golden brown. Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Double-Crust Creamy Raisin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p78
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Double-Crust Creamy Raisin Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 3, 2008
"I made this on Dec 3,2008 and it's very good. I will make this again."