Old Fashion Raisin Pie

Russ Myers


Tangy lemon and orange accent the sweet raisin filling

pinch tips: How to Fold Ingredients



8 servings


20 Min


50 Min




2 /3 C Packed brown sugar
2 Tbs Cornstarch
2 C Raisins
1 tsp Finely shredded orange peel
1/2 C orange juice
2 Tbs Lemon juice
1/2 C Chopped walnuts
COLD water
1 recipe Pastry for Double Crust Pie

Directions Step-By-Step

In a heavy medium saucepan stir together sugar and cornstarch. Stir in raisins, orange peel, orange juice, lemon juice, and 1/2 cup COLD water. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in nuts. Set mixture aside.Prepare and roll out Pastry for Double Crust Pie as directed. Line a 9 inch pie pan with half of the pastry. Transfer raisin mixture to the pastry lined pie pan. Trim pastry to the edge of the pie pan. Cut slits in the top crust. Place the top crust on the filling. Seal and crimp the edges.To prevent over-browning, cover the edges of the pie with foil. Bake in a 375F oven for 25 minutes. Remove foil. Bake for 20 to 25 minute more or until top is golden. Cool on a wire rack.Recipe: Pastry for Double Crust Pie located in this program

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom