Taste of Home
Grandma Meg’s Raisin Pie
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 8 servings.
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!
Ingredients
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3/4 cup sugar
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2 tablespoons cornstarch
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1/4 teaspoon salt
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1 cup water
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1/2 cup dark corn syrup
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1-1/2 cups raisins
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1 tablespoon lemon juice
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2 teaspoons butter
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Dough for a double-crust pie
Directions
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1.
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).
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2.
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.
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3.
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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