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Raisin Pie

Yield one 9-inch pie

Ingredients

  • Pastry for 1 double-crust (9-inch) pie
  • 1 1/2 cups sugar
  • 1 cup raisins
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups water
  • 1 egg, beaten
  • 2 tablespoons grated lemon rind
  • 3 tablespoons lemon juice

How to Make It

  1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.

  2. Combine sugar, raisins, flour, salt, and water in a medium saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat, and cool 5 minutes.

  3. Gradually stir about one-fourth hot mixture into egg; add to remaining hot mixture, stirring constantly. Pour raisin mixture into top of a double boiler; place over boiling water, and cook 5 minutes, stirring frequently. Remove from heat, and stir in lemon rind and juice. Cool completely. Pour cooled raisin mixture into pastry shell.

  4. Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strip's, and arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 450° for 10 minutes. Reduce heat to 350°, and bake an additional 20 minutes.

Oxmoor House Homestyle Recipes