Halibut cheeks are wonderful and quite simple to prepare. They are pan-seared in this dish and served with a zingy orange sauce seasoned with Asian flavors. Excellent with asparagus and jasmine rice for a flavorful and healthy spring meal.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 2 (9 inch) pie shell
- 2 cups water
- ½ cup white sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 cups raisins
Instructions
- Preheat the oven to 450 degrees F (225 degrees C).
- In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
- Pour raisin mixture into a pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents on top.
- Bake in the preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 291 mg |
| Sugars | 35 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe several times. It always turns out well. The proof? I keep making it.
My Dad requested this pie. I made a butter crust with it (no shortening). I tried the filling prior to pouring over pie dough…extremely sweet!!! I added approximately 1 1/2 tsp Cinnamon to cut the sweetness. I also added a couple dashes each of pumpkin pie spice and nutmeg for extra flavor. Not my first choice, personally, for a pie but it definitely tasted good. Reminded me of an oatmeal raisin cookie. If you love really sweet then this is the pie for you!
I made this and it turned out great! I exchanged brown sugar for the white sugar and just brushed the top of my pie crust with a little bit of butter to help it get more golden brown.
I made it and it turned out awesome! Wondering if you can substitute brown sugar for white if I run out of white?
Tastes great but very sweet. I added cinnamon and a dash of nutmeg. Next time I would try 3/4 cup of sugar instead.
Turned out great
This is my “Go to” recipe for Raisin pie ??
Haven’t had a raisin pie since I was a child…not as good as Grammie’s was but it was good…no complaints from the peanut gallery, yet and only one piece left…lolI used an “oat crumble” topping instead of the second crust…I had some left over this morning from an apple crumble 🙂
Can’t go wrong with this classic. My father loves raisin pie. Good luck finding raisin pie anywhere. Sure, raisin creme can be found (sometimes) but that just isn’t the same. So I make this incredibly simple pie at all of the holidays specifically for my father. Unbeknownst to him, I do use Splenda baking blend instead of regular sugar and he never notices. I have also experimented with different crust that use nut flours with varying degrees of success.
Can’t go wrong with this classic. My father loves raisin pie. Good luck finding raisin pie anywhere. Sure, raisin creme can be found (sometimes) but that just isn’t the same. So I make this incredibly simple pie at all of the holidays specifically for my father. Unbeknownst to him, I do use Splenda baking blend instead of regular sugar and he never notices. I have also experimented with different crust that use nut flours with varying degrees of success.
I’ve made this several times. It’s the best as far as setting up and sweetness. My dad also LOVES raisin pie. I add a sprinkle of Allspice and cloves and a tiny bit of cinnamon and nutmeg. I also add a splash of rum making a Spiced Rum Raisin Pie. It’s amazing. Yummy for sure.
No changes if it’s not broken don’t fix it. Made it the same way for the past two years wouldn’t want any other way!*****
I made this pie as written & my partner loved it! The next time I made it I changed it up a bit: instead of flour I used cornstarch1/3 cup sugar. I also added 1 tsp. cinnamon, 1/8 tsp. cloves & 1/8 tsp nutmeg. I have made a lot of these to sell at the Farmer’s Market & it doesn’t matter which version they fly off the table! I have also made this using stevia or splenda & it sells out every time
my hubby made it by himself and loved it.
it was very good ….
Filling was too little for pie crust. I have never had raisin pie and was surprised at how good it was.
Great basic recipe! I tweaked it a bit going off of other reviews…I decreased the water to 1 3/4 cups and increased the flour to 3 Tbsp. (make sure to whisk the ingredients in the saucepan to avoid lumps) Brought it to a bubble, let it simmer for 5 minutes, and then cooled it for 20 minutes stirring occasionally. I decreased the oven temp to 400 degrees for the first 15 of baking and turned it down to 325 for an additional 20 minutes watching the edge of the crust for over browning and then let it cool for 45 minutes. Turned out awesome! The filling was a perfect consistency and had a great flavor! Will make this again!
Next time will let mixture cool for awhile before putting in pie shell.
This was the first pie I have ever made and my grandpa said it was the best pie he has ever had, and he is brutally honest lol. I did add an extra spoon of flour tho to mKe sure it wasn’t super funny but other than that this was a great and very simple recipe!!
Delicious pie. I’ve already made three of these pies for friends who requested them after trying it. It’s certainly a hit with my friends and family.
Fabulous…just like my mother used to make. I took one of the ‘reviewers’ complaints to heart – pie being a bit runny – I just added 1-2 more tablespoons of flour and it was just as we liked it.