How To make Old Fashioned Raisin Pie
1 x Recipe For 9" 2 Crust Pie 1 1/4 c Water
15 oz Raisins; 1 Pk, 3 C 2 tb Lemon Juice
3/4 c Brown Sugar; Firmly Packed 1 c Walnuts; Coarsely Chopped
2 tb Cornstarch 2 tb Butter Or Regular
Margarine 2 tb Instant Tang Orange Drink; *
* Any type of Instant Orange Breakfast Drink will do. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium
heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. -----
How To make Old Fashioned Raisin Pie's Videos
Raisin Pie
In 1993 Diane recorded this song on her first CD, with the inspired fiddling of the great Johnny Cunningham. Raisin Pie is based on a memory of her mother, Jeannette. As a tiny girl she would visit her French-Canadian grandparents in Charlton, Massachusetts. rIne of her uncles would play the fiddle and her relatives would dance up and down the kitchen, as it was the longest room in the house. The old place was torn down to build the Massachusetts Turnpike.
This video uses photos from Diane's family album and vintage pictures from A New England Town in Early Photographs, which has 150 photos of Southbridge, the little mill town near Charlton where Diane's mother grew up, and where she met and married Diane's father.
Inside the Sun-Maid Kitchen Video: French Raisin Apple Pie
Watch how Kim & Julie prepare a delicious raisin apple pie in a matter of minutes. Pop it in the oven and the whole house will smell as good as the finished product tastes!
Holiday Recipes: Cranberry-Raisin Pie Recipe
Holiday Recipes: Cranberry-Raisin Pie Recipe - Today Paula’s sharin' another of Eddie's family recipes from his mother-a dessert that he said was always on the adults' table…Cranberry raisin pie!
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Raisin pie filling all done ????
Fennel-Raisin Pie - American Lifestyle TV
If you’re looking to serve-up a truly untraditional pie this holiday season, this recipe has got you covered. Fennel might seem an odd addition to pie, but when combined with sweet raisins, the flavor and texture is unbeatable.
Ingredients:
For the crust
- 1 ¼ cups of all-purpose flour
- ½ teaspoon of salt
- 4 tablespoons (½ stick) of cold unsalted butter, cut into small bits
- ¼ cup of olive oil
- ¼ cup of very cold water
- ½ teaspoon of apple cider vinegar
For the filling
- 3 tablespoons of unsalted butter
- one 1 1/2 –pound fennel bulb, trimmed and diced
- 1 large egg, plus 2 egg yolks
- 2 tablespoons of all-purpose flour
- 1 teaspoon of lemon zest
- ¼ teaspoon of finely grated nutmeg
- ¼ teaspoon of salt
- 2 cups of golden raisins
Instructions:
The crust
1. Mix together the flour and salt. Add in butter and olive oil, cutting with a pastry cutter until it resembles coarse cornmeal.
2. Stir in ¼ cup of cold water and vinegar in a bowl, then add to the flour mixture until a pliable (non-sticky) dough forms.
3. Form dough into a ball, dust with flour, and roll into a 12-inch circle. Center the dough on a 9-inch pie plate, and fold excess dough under itself to form a lip that stands up on the rim of the plate. Lay a towel over the crust.
The filling
1. Melt butter in a large skillet on medium heat and add in the fennel. Stir often until fennel is softened and sweet (about 10 minutes). Let cool for 10 minutes.
2. Put sugar, eggs and yolks, flour, lemon zest, nutmeg, and salt in a food processor. Mix until smooth, then add raisins and pulse to incorporate. Scrape the sides of the skillet into the food processor, and pulse two or three more times until the fennel is chopped into fine bits.
3. Pour the mixture into the pie crust and bake at 350 degrees for about 45 minutes. Let cool before slicing.
Note: This pie will stay fresh in a tight container in the fridge for up to 2 days.
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Raisin Pie - Tunes and Wooden Spoons - Episode 54
Mary Janet makes Raisin Pie from her Cape Breton kitchen in Port Hood, Nova Scotia....after an ice storm with a power outage on Easter Weekend.
#ThatCinnamonRollLady
tunesandwoodenspoons.com