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Raisin Pie
Ingredients:
9" double crust
2 c. seedless raisins
2 c. water
1/2 c. brown sugar
2 Tbs. cornstarch
1 tsp. cinnamon
1/8 tsp. salt
1 Tbs. butter
1 Tbs. lemon juice
9" double crust
2 c. seedless raisins
2 c. water
1/2 c. brown sugar
2 Tbs. cornstarch
1 tsp. cinnamon
1/8 tsp. salt
1 Tbs. butter
1 Tbs. lemon juice
Directions:
Boil raisins in 1 3/4 c. water 5 minutes. Combine sugar, cornstarch,cinnamon and salt; moisten with remaining 1/4 c. cold water. Add to raisins; cook and stir until mixture boils. Remove from heat. Add butter and lemon juice. Pour into pastry-lined pie pan; cover with top crust. Bake at 425 for 25 minutes.
Boil raisins in 1 3/4 c. water 5 minutes. Combine sugar, cornstarch,cinnamon and salt; moisten with remaining 1/4 c. cold water. Add to raisins; cook and stir until mixture boils. Remove from heat. Add butter and lemon juice. Pour into pastry-lined pie pan; cover with top crust. Bake at 425 for 25 minutes.
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