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!
Total TimePrep: 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.
Nutrition Facts1 piece: 477 calories, 16g fat (7g saturated fat), 15mg cholesterol, 328mg sodium, 84g carbohydrate (45g sugars, 1g fiber), 3g protein.
Originally published as Grandma Meg's Raisin Pie in Reminisce May/June 1993
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