And we thought non-stop football, La-Z-Boy recliners, and spinach hors d’oeuvres revived Bubba’s spent energies. In a recent poll (found in a 30s magazine), men overwhelmingly voted …
… the RAISIN.
Girls, if you want to see your modern-day man come a raisin’ up from his chair, go straight away to your kitchen, put on an apron like Grandmama did, and “raisin up” a super bowl size of …
PREP TIME: 30 MINUTES PLUS 1 HOUR CHILLING TIME FOR PIE CRUST
COOK TIME: 50 MINUTES
MAKES: 8 SERVINGS
2½ cups flour
1 t sugar
½ t salt
1 cup cold butter
5 tablespoons cold water
1½ cups water
2 cups raisins
1 cup sugar
¼ cup cornstarch
juice of 2 lemons
1 T lemon zest
juice of 1 orange
1 T orange zest
1 cup walnuts, finely chopped
whipped cream for serving
1. To prepare pie crust, combine flour, sugar, and salt in a medium bowl.
2. Using a pastry blender, cut in cold butter until mixture resembles coarse meal.
3. While stirring mixture, slowly add water until mixture begins to form a ball.
4. Shape into two discs and chill for 1 hour.
5. Once the dough has chilled, preheat oven to 400°F.
6. To prepare the filling, bring water to a boil in a medium saucepan. Add raisins and continue to boil for 5 minutes.
7. While mixture is boiling, mix together sugar and cornstarch. Pour this mixture into the raisin mixture and cook until thick.
8. Once the mixture has thickened, remove from heat.
9. Add the juice of two lemons, lemon zest, juice of one orange, orange zest, and finely chopped walnuts. Mix well.
10. Pour the raisin mixture into a 9-inch pie crust, and place the second pastry over the top of the pie.
11. Bake at 400°F for 50 minutes.
12. Allow pie to cool for 1 hour, and serve with a dollop of whipped cream.
Bring 1½ cups water to a boil.
Add 2 cups raisins and boil for 5 minutes.
Mix 1 cup sugar and ¼ cup cornstarch together.
Pour sugar and cornstarch into the saucepan with the raisins and water.
Continue to boil until the mixture has thickened.
Once the mixture has thickened, remove from heat.
Add the juice of 2 fresh lemons.
Add 1 T grated lemon rind.
Add the juice of one fresh orange.
And 1 T orange zest.
Then add 1 cup finely chopped walnuts. Stir to combine.
Pour pie filling into a 9” pie crust.
Brush a little water onto the edges of the pie crust to aid the top crust in sticking.
If making a unique design, take care to let the crust chill for 1 hour.
Next, gently place your top crust onto the pie and press the edges together to secure it into place.
Bake at 400°F for 50 minutes, or until the pie crust is golden brown.
Add a dollop of whipped cream and serve!
(And you thought it was the smell of bacon cookin’ and coffee perkin’ that stoked his fancy.)
I have never heard of raisin pie, but it sure sounds good, can’t wait to try it! and I love to use my husband as guinea pig, so it should be fun!
Raisin pie is one of my favorites..I knew a woman who made small fried raisin pies. They were yummy.
WOW! I love the fancy top! Truly a work of art/heart.
I’m 82 years old and yes, I’ve eaten raisin pie, but it’s been a very long time ago. And, yes, raisin pie is delicious. Think I’ll use your recipe and make a raisin pie. Thanks for the recipe.
That is truly a gorgeous pie! I wish I knew how to make a top crust like that! Astoundingly pretty. I’m intrigued and want to try a raisin pie some time. However, this weekend will be cheater pie: canned filling and refrigerated crust.