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!
Grandma Meg’s Raisin Pie
Grandma Meg's Raisin Pie
Prep Time
20 min
Cook Time
40 min
Yield
8 servings
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
- Dough for a double-crust pie
Directions
- 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).
- On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. 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 Facts
1 piece: 477 calories, 16g fat (7g saturated fat), 15mg cholesterol, 328mg sodium, 84g carbohydrate (45g sugars, 1g fiber), 3g protein.
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