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Raisin Pie by www.country-cooking.com
2 c Raisins
1 c Water
1 c Brown sugar, packed
1/4 c All-purpose flour
1/4 ts Salt
2 tb Lemon juice
1 ts Grated lemon rind (optional)
Pastry for 2 crust pie
1/4 ts Granulated sugar
Combine raisins and water in a saucepan. Bring to a boil. Cover and
simmer slowly for 5 minutes.
In small bowl stir brown sugar, flour and salt together. Stir into
simmering raisins until it returns to a boil and thickens. Remove from
heat.
Add lemon juice and rind. Cool 1/2 hour or so.
Roll pastry and line deep 9 inch pie plate. Pour raisin filling into
shell. Dampen edge. Roll another crust and put over top. Trim and crimp
to seal. Cut vents in top.
Sprinkle with granulated sugar. Bake on bottom shelf in 400 F oven about
30 minutes or until browned. Yield 6-8 large servings.
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