Amazingly rich and sweet two-crust raisin pie that tastes well with a scoop of mildly sweetened whipped cream.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 ½ cups raisins
- 1 ½ cups boiling water
- 1 tablespoon all-purpose flour
- ½ cup white sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ½ cup finely chopped walnuts
- 1 recipe pastry for a 9 inch double crust pie
Instructions
- Preheat oven to 425 degrees F ( 220 degrees C).
- Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
- Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
- Bake for 40 to 45 minutes, or until crust is golden brown.
Reviews
I did make it, kind of…. I wanted more of a mincemeat alternative and I used this as a starting point. I substituted 1/2 cup CranRaisin for 1/2 cup of the raisins and added 2 cut up apples. Also I used 1/2 tsp ground ginger and 1/2 tsp ground cloves. It was great. If you wanted to add alcohol let the boiled filling come down to 125 or so before adding it.
Make 2 times recipe for deep dish pan, I used 3 cups raisins, 2 cups water, 1 cup sugar, 1/4 cup flour, 1 tsp each lemon zest, lemon juice and vanilla. Baked perfectly in 45 minutes, I used Buttery Flaky Pie Crust from this site as it is my favourite. Thanks for an oldie but goodie recipe! #AllrecipesAllstarsCanada #FacelessNoMore
This pie was great! I used golden raisins and simmered until it was nice and thick. It takes a little time to reduce the liquids but, it was worth it.