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Special Raisin Pie

 Special Raisin Pie
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
8 ServingsPrep: 40 min. Bake: 35 min. + cooling

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

  • 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.
  • 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.
  • Roll out remaining pastry; make a lattice crust. Trim, seal and flute

2 of 2

Special Raisin Pie (continued)

Directions (continued)

  • 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.