mum's raisin pie
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.
prep time
cook time
30 Min
method
Bake
yield
Ingredients
- 2 cups sun-maid raisins
- 2 cups water
- 1/2 cup brown sugar, firmly packed
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/4` teaspoon salt
- 1 tablespoon vinegar
- 1 tablespoon butter
- - pastry for double pie crust, unbaked
How To Make mum's raisin pie
-
Step 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.
-
Step 2Blend sugar, cornstarch, cinnamon and salt. Reduce heat a little and add to raisin liquid and cook, stirring until clear. Remove from heat.
-
Step 3Stir in vinegar and butter. Cool slightly.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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