Raisin Pie
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
513 kcal
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Course
Dessert
Raisin Pie
Description
This pie begins by lining a deep-dish pie pan with a pie pastry crust, chilled while preparing the filling. Raisins are boiled with water to soften and plump them. A mixture of brown sugar, cornstarch, cinnamon, and salt is blended together and added to the hot raisin liquid, cooking with constant stirring until the filling thickens and becomes clear from the starch dissolving.
The filling is then removed from heat, incorporating fresh lemon juice and zest for brightness and butter for richness and a smooth texture. Once slightly cooled, the filling is poured into the chilled crust and topped with a second crust. Edges are sealed and slits cut into the top to allow steam escape during baking.
An egg wash brushed over the crust before baking adds a shiny, golden surface. The pie bakes until the crust is cooked through and golden, offering a sweet and spiced treat with a chewy raisin filling and a crisp pastry shell. This pie pairs well with cream or ice cream as a dessert or special occasion dish.
Ingredients
- 3 cups raisins
- 3 cups water
- 3/4 cup brown sugar packed
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
- 1 pie pastry for a 9-9.5 double crust deep dish pie
- 1 egg wash
Instructions
- Using a 9 or 9.5 inch deep dish pie pan, line the bottom with the pie pastry.
- Put it back into the refrigerator until you are ready to pour in the filling; keep it nice and cool.
- First you need to make the raisin filling. Combine the raisins and water in a small saucepan and boil them for 5 minutes, getting them nice and soft and plump.
- Blend the brown sugar, cornstarch, cinnamon, and salt together then add into the hot raisin mixture.
- Cook, stirring constantly, until the mixture is clear. The cornstarch will be cloudy for a little while then poof! All of a sudden your filling is clear and beautiful.
- Remove from heat, and stir in the lemon juice and zest, followed by the butter. Cool slightly.
- Time to get out your pie dish. Pour the filling into the pie plate and then cover with top crust. Seal edges, and cut slits in the top crust, whichever designs you like the best. Just make sure there are slits in the top of the pie.
- Prepare the egg wash and brush across the top of the pie crust.
- Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes until the crust is golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 91g | 30% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 7mg | 2% |
| Sodium | 406mg | 17% |
| Potassium | 525mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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