Robb's Old Fashioned Raisin Pie
Yield
8 servingsPrep
40 minCook
30Ready
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
raisins, seedless
seedless, dark |
|
| 1 ½ | cups |
orange juice
fresh |
|
| 1 | cup |
water
boiling |
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
light, packed |
*
|
| 3 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ⅛ | teaspoon |
salt
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 2 | teaspoons |
orange zest
grated |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
butter
|
|
| 1 |
eggs
well-beaten |
*
|
|
| 1 |
two crust pie pastry
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
raisins, seedless
seedless, dark |
|
| 355 | ml |
orange juice
fresh |
|
| 237 | ml |
water
boiling |
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
light, packed |
*
|
| 45 | ml |
cornstarch
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 0.6 | ml |
salt
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 1E+1 | ml |
orange zest
grated |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
eggs
well-beaten |
*
|
| 1 | each |
two crust pie pastry
|
* |
Directions
Add raisins to orange juice and boiling water, simmer until tender (3-5 minutes).
Combine sugars, cornstarch, ground cinnamon, ground cloves, and salt; stir into hot raisins.
Cook slowly, stirring constantly, to full rolling boil; boil 1 to 2 minutes, or until transparent and thickened.
Remove from heat.
Blend in lemon rind, orange rind, lemon juice and butter, stirring well.
Allow to cool slightly. Blend in beaten egg, stirring well.
Pour warm filling into pastry-lined pie pan.
Cover with lattice strips, weaving strips into basket-weave pattern.
Bake in 425- degree oven for 30 to 40 minutes, or until pastry is brown and filling is bubbling.
Serve slightly warm, plain, or with whipped cream.
