Ediths Buttermilk Raisin Pie Recipes

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BUTTERMILK RAISIN PIE



Buttermilk Raisin Pie image

A simple, quick and delicious dessert my mom used to make.

Provided by Jim Fulks

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

1 recipe pastry for a 9 inch double crust pie
1 egg, beaten
1 cup raisins
1 cup white sugar
1 cup buttermilk
1 pinch salt

Steps:

  • Preheat oven to 450 degrees F (225 degrees C).
  • In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 61.4 g, Cholesterol 24.5 mg, Fat 15.9 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 4.1 g, Sodium 296 mg, Sugar 37.3 g

OLD FASHIONED RAISIN PIE I



Old Fashioned Raisin Pie I image

This recipe was given to me 41 years ago by my husband's grandmother.

Provided by Linda

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 9

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
  • Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g

RAISIN PIE



Raisin Pie image

To top off many meals, Mother baked an amazing array of pies-there was something to satisfy everyone's tastes. Besides my favorite-this Raisin Pie recipe-there was one each of pumpkin, mincemeat, pecan, apple and cherry. We had scrumptious leftovers for days! -Patricia Baxter, Great Bend, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
2-1/2 tablespoons all-purpose flour
1-1/2 cups cold water
2 cups raisins
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter
Pastry for double-crust pie (9 inches)

Steps:

  • Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.

Nutrition Facts : Calories 467 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 367mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 2g fiber), Protein 3g protein.

BUTTERMILK PIE DIABETIC



Buttermilk Pie Diabetic image

Make and share this Buttermilk Pie Diabetic recipe from Food.com.

Provided by Chef Aint Bs

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 pastry crust
2 eggs
1 teaspoon cinnamon
1 tablespoon flour
1/2 cup sugar (you can also use Splenda)
1 cup buttermilk
1 teaspoon clear vanilla
1 teaspoon nutmeg

Steps:

  • Beat together the eggs, cinnamon and clear vanilla. In separate bowl, mix together the flour and sugar (or Splenda). Stir in the buttermilk.
  • Add the egg mixture to the buttermilk or sour milk mixture; stir well. Pour into pie shell. Sprinkle with nutmeg. Bake at 450°F for 10 minutes. Reduce the heat and bake at 350°F for 30 minutes or until knife inserted near center comes out clean. Serve immediately or refrigerate.

Nutrition Facts : Calories 200.1, Fat 9.1, SaturatedFat 2.5, Cholesterol 54.1, Sodium 166.7, Carbohydrate 25.5, Fiber 1.1, Sugar 14.2, Protein 4.1

EDITH'S BUTTERMILK RAISIN PIE



Edith's Buttermilk Raisin Pie image

Number Of Ingredients 8

1 1/2 cups raisins
1 cup water
2 eggs
2/3 cup sugar
1 teaspoon vinegar
1 tablespoon cornstarch
1 cup buttermilk
1 baked pie crust shell

Steps:

  • Boil raisins in water until tender. Combine all other filling ingredients. Add this to the raisins and cook, stirring constantly until thickened. Pour into the baked shell. Serve with whipped topping.

Nutrition Facts : Nutritional Facts Serves

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