Double-Crust Creamy Raisin Pie

"Old-fashioned pudding pie never goes out of fashion. I got the recipe from a boyfriend's mother when I was 16 years old. One pie never lasts long around my house."
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in pie plate and trim even with edge of plate.
  2. In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a small bowl, combine the sugar, cornstarch and salt; stir in cream until smooth. Add to raisin mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into pastry shell.
  3. Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 350 degrees F for 35-40 minutes or until crust is golden brown. Cool completely on a wire rack. Store in the refrigerator.


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Delicious! My mother used to make raisin pie and when I stumbled on this recipe I had to make it. I used pre-made crust (because I had never baked a pie before) and used 1 3/4 cup raisins rath...

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