mum's raisin pie
(2 ratings)
My Mum baked all the time :) Her pies were to die for. I always liked her raisin pie the best! Mum made her own pastry. She always used the recipe on the Tenderflake Lard and it turned out flakey and absolutely scrumptious every time. I'm not that ambitious and find the frozen Tenderflake pie crusts to be the closest to her scratch.
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(2 ratings)
cook time
30 Min
method
Bake
Ingredients For mum's raisin pie
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2 csun-maid raisins
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2 cwater
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1/2 cbrown sugar, firmly packed
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2 Tbspcornstarch
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1 tspcinnamon
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1/4` tspsalt
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1 Tbspvinegar
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1 Tbspbutter
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pastry for double pie crust, unbaked
How To Make mum's raisin pie
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1Pre-heat oven to 425F. Combine raisins and water in a saucepan and boil for 5 minutes. Stir occasionally so it doesn't stick to bottom of pot.
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2Blend sugar, cornstarch, cinnamon and salt. Reduce heat a little and add to raisin liquid and cook, stirring until clear. Remove from heat.
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3Stir in vinegar and butter. Cool slightly.
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4Turn into pastry-lined pan. Cover with top pastry (pierce top in several places) or use lattice strips of pastry. Bake at 425°F. about 30 minutes or until crust is golden brown. Let cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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