Raisin pie
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Raisin pie
  Pie    Raisins  
Last updated 6/12/2012 1:19:46 AM. Recipe ID 51220. Report a problem with this recipe.
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      Title: Raisin pie
 Categories: Pies, Desserts
      Yield: 1 Servings
  2 1/4 c  Raisins
  2 1/4 c  Water
  1 1/2 c  Brown sugar;packed
    1/4 c  Flour; all purpose
    1/4 ts Salt
      3 tb Lemon juice
      4 ts Butter
  1 1/2 ts Lemon rind; grated
           Pastry for "9 double crust p
  Preheat oven to 425F. In saucepan, combine raisins and water; bring
  to a boil. Reduce heat to medium-low and cook for 5 minutes; remove
  from heat. Mix together sugar, flour and salt; stir in raisins.
  Return to heat and bring to a boil; stirring constantly. Reduce heat
  to medium-low and cook, stirring often, for 4-5 minutes or till
  liquid is thickened and transculent. Remove from heat. Stir in lemon
  juice, butter and lemon rind; let cool completely. Roll out half of
  the pastry and fit into 9" pie plate. Spread filling evenly in pie
  shell. Roll out remaining pastry and fit over top. Seal, trim and
  flute edge, cut steam vents in top. Bake in 425F oven for 15 minutes.
  Reduce heat to 350F and bake for about 30 minutes longer or till
  crust is golden. Raisin pie was traditonally served following
  funerals for Amish and Old Order Mennonites. Source: FOOD magazine
  (now defunct)

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Recipe ID 51220 (Apr 03, 2005)

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