Special Raisin Pie Recipe

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When I first made this pie, I thought it was great. Then I entered it at the county fair and I guess the judges thought it was great, too, since it won first place. —Laura Fall-Sutton, Buhl, Idaho
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES: 8 servings

Ingredients

  • 2-1/2 cups raisins
  • 2 cups water
  • 1/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 cup cold water
  • 2 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 2 teaspoons grated orange peel
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon rum extract
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter

Directions

  1. In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, peels and extract.
  2. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Fill with raisin mixture. Dot with butter.
  3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Special Raisin Pie in Taste of Home Recipes Across America 2013, p79

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