Grandma Meg's Raisin Pie Recipe

4.5 1 2
Grandma Meg's Raisin Pie Recipe
Grandma Meg's Raisin Pie Recipe photo by Taste of Home
Publisher Photo

Grandma Meg's Raisin Pie Recipe

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4.5 1 2
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 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 or margarine
  • Pastry for a double-crust pie (9 inches)
  • Whipped cream, optional

Directions

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° for 10 minutes. Reduce temperature to 375°; bake 20 minutes more or until crust is golden. Serve with whipped cream if desired. Yield: 8 servings.
Originally published as Grandma Meg's Raisin Pie in Reminisce May/June 1993, p49

Nutritional Facts

1 piece: 477 calories, 16g fat (7g saturated fat), 15mg cholesterol, 328mg sodium, 84g carbohydrate (45g sugars, 1g fiber), 3g protein.

  • 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 or margarine
  • Pastry for a double-crust pie (9 inches)
  • Whipped cream, optional
  1. 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° for 10 minutes. Reduce temperature to 375°; bake 20 minutes more or until crust is golden. Serve with whipped cream if desired. Yield: 8 servings.
Originally published as Grandma Meg's Raisin Pie in Reminisce May/June 1993, p49

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MY REVIEW
sandra7sopko User ID: 4283020 41080
Reviewed Nov. 21, 2009

"I have not made this recipe yet but plan to - are you sure grandpa was supposed to shoot a 'peasant'?"

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