Raisin Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 284. Vision transcription from the scanned page; needs review.
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Ingredients
- 2/3 cup packed brown sugar
- 2 tablespoons cornstarch
- 2 cups raisins
- 1 teaspoon finely shredded orange peel
- 1/2 cup orange juice
- 2 tablespoons lemon juice
- 1/2 cup chopped walnuts
- Pastry for Double-Crust Pie (see recipe, page 294)
Instructions
- In a saucepan mix brown sugar and cornstarch. Stir in raisins, peel, orange juice, lemon juice, and 1 1/3 cups cold water. Cook and stir till bubbly; cook and stir 2 minutes more. Remove from heat; stir in nuts.
- Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Cover edge with foil. Bake in a 375° oven 25 minutes. Remove foil; bake 20 to 25 minutes more or till crust is golden.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "raisin pie" by stu_spivack; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/35034346243@N01/329674312. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.