traditional orange and lemon-flavored double crust raisin pie.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- ⅓ cup lemon juice
- 1 teaspoon grated lemon zest
- ½ cup orange juice
- 2 teaspoons grated orange zest
- 1 ¼ cups water
- 1 cup brown sugar
- 2 cups raisins
- ¾ cup all-purpose flour
- ½ cup water
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
- In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
- Bake in preheated oven for 40 minutes, until crust is golden brown.
Reviews
Pie was awesome, I did add extra raisins and a couple tablespoons of white sugar. Top crust did not fall, and the juices and zest made it taste like my mom’s. Thank you for posting it.
This recipe was wonderful, and citrisy. It really jazzed up the raisins, but the flour amount is way off. That amount of flour and water would make a glue. So I cut the flour to approx. 1 tablespoon.
As the recipe stands, it’s a disaster – the flour is way out of proportion. I made it according to the recipe and it’s just too too thick. I like raisin pie with a juicier filling. I think there should be from 2-4 tabs. flour (or less) or 2 tabs. cornstarch. HOWEVER, the flavoring is WONDERFUL. I will make it again but use way, way, way less flour. If the person who submitted the recipe corrects the flour amount, this would be a ***** for flavor. MARTHA65