How To make Apple Raisin Cream Pie
1 Pastry for 2-crust pie
8 c Tart apple slices, 1/8"
Thick 1 c Sugar
1/2 c Flour
1/2 ts Nutmeg
1 ts Cinnamon
3/4 c Raisins
Dash of salt, if desired 2 ts Grated lemon rind
1 tb (rounded) butter
3/4 c Heavy cream
Apple Raisin Cream Pie Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers.)
How To make Apple Raisin Cream Pie's Videos
How To Make Raisin Pie
This is a family favorite that my grandma use to bake. I hope you try and share this recipe.
Filling
- 2 cups raisins
- 1 cup of sugar
- 1 tablespoon butter
- 1 teaspoon vanilla
- 2 tablespoons flour
- 1/4 teaspoon salt
- 4 cups of water
Crust
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons ice cold water
- 9 inch greased pie plate
Bake at 375 f for 30 to 45 minutes
Raisin Pie
Try it before you pass judgement. This is a really yummy recipe!
Triple recipe pie crust (dough for crust and cover)
2 cups raisins
2 cups water
1/2 dark brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon white vinegar
1 tablespoon of butter
Heavy cream
White sugar
Line a 9” pie plate with pie crust dough. Save enough to cover top completely
Place raisins and water in a saucepan and bring to a low boil. Boil for 5 minutes.
Mix together cornstarch, cinnamon, salt and brown sugar until well combined.
Reduce heat on raisins and stir in dry mix. Mix well and stir until thick
Stir in vinegar and butter. Cool if desired.
Pour raisin mix into pie crust. Top with remaining dough. Seal edges and cut vent holes.
Brush top with heavy cream and heavily sprinkle white sugar on top.
Bake at 425° for about 30 minutes until brown.
You can serve this warm but I prefer cold.
Thanks for watching and enjoy
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Apple Raisin Pie
Raisins, nutmeg, cinnamon and butter give this apple pie a special holiday taste. Top with ice cream, whipped cream or a slice of cheddar.
Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
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How to Make Raisin Pie
This old fashioned Raisin Pie recipe has been perfected over the years to include the perfect balance of flavors from the plump sweet raisins, slight nuttiness from walnuts, and hint of citrus.
???? Ingredients ????
▢ 2 cups raisins
▢ 1 cup brown sugar
▢ 1 1/3 cup water
▢ 3 Tablespoons cornstarch
▢ 1/2 cup fresh orange juice
▢ 1 teaspoon orange zest
▢ 3 Tablespoons fresh lemon juice
▢ 1/2 cup coarsely chopped walnuts
▢ Dough for two pie crusts
▢ 1 egg white, beaten
▢ 1-2 teaspoons granulated sugar for sprinkling
???? Instructions ????
In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
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French Raisin Pie - Old Fashioned - Southern Baking
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