Old Fashioned Raisin Pie
Raisin pie is a nostalgic favorite from the 1960's, enjoy this old fashioned pie at your leisure.
Pastry for 1 (9-inch) deep-dish unbaked pie crust*
3 cups raisins
3/4 cup firmly packed brown sugar
2 tablespoons cornstarch
2 tablespoons orange drink powder
1 1/4 cups water
2 tablespoons lemon juice
1 cup chopped walnuts
2 tablespoons unsalted butter
- Preheat oven to 400°F (205°C).
- Divide pie crust dough roughly in half; wrap smaller half in plastic wrap and refrigerate, then roll out the larger half to a 13-inch circle on a lightly floured surface. Line a 9-inch pie plate with the dough, trimming it 1/2-inch beyond the rim of the pie plate; set aside
- Combine raisins, brown sugar, cornstarch and orange drink powder in a saucepan. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 10 minutes. Remove from heat and stir in chopped walnuts. Pour raisin mixture into prepared pie crust bottom and dot with butter; set aside.
- Roll out remaining pie crust dough to an 11-inch circle. Place top crust over filling and trim the edge to 1 inch beyond the rim. Fold the top crust under the bottom crust and flute the edge with a fork. Cut several steam vents in the top crust, then bake for 30 minutes or until the crust is a golden brown. Remove from oven; cool on a wire rack.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.