Raisin Pie III

12
CAKELADYJ 0

"This is a very old recipe given to me by my mother. Different from most raisin pies."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 402 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
  2. Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
  3. In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
  4. Bake in preheated oven for 40 minutes, until crust is golden brown.

Reviews

12
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This pie is super easy to make and has now been added to my recipe library. My family loved it! In using a 9-inch pie pan, it did make a shallow pie, so next time I would double the raisins an...

Most helpful critical review

This was my first attempt at pie making and I chose this recipe. I made three in a row with various pastry tweaks and pie pans for quality check! (Plain old aluminum pan worked the best.)Definit...

This pie is super easy to make and has now been added to my recipe library. My family loved it! In using a 9-inch pie pan, it did make a shallow pie, so next time I would double the raisins an...

Great raisin pie! This recipe is exactly how my Grandma Kate use to make her pie and no one has ever matched it until this recipe. I thought the recipe was lost forever. If you love raisins, ...

The best we have ever tried. My husband had three pieces and said it was the best I have made in 15 years! Perfect recipe as is of course using the best ever pie crust recipe found on this sit...

This pie was delicious. I increased the filling to 1 1/2. One recipe did not seem like enough for a 9 inch pie plate.

Very good recipe. I found the amount of filing was perfect, as raisin pies are supposed to be thin and dense, not thick like berry pies. I did have to tweek a little, I added another 2 tsp flo...

This was my first attempt at pie making and I chose this recipe. I made three in a row with various pastry tweaks and pie pans for quality check! (Plain old aluminum pan worked the best.)Definit...

I've made this several times and my husband loves it. I usually double the sauce though.

Too many raisins. I also doubled the sugar/flour mixture or the pie would have been very thin.

The raisins were doubled and the pie was excellent. Easy to make and very tasty.