Mums Raisin Pie Recipes

OLD FASHIONED RAISIN PIE I

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.

MOM'S EASY RAISIN PIE

Steps:

• Preheat oven to 350°F.
• Combine raisins and water in a small saucepan. Boil for 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. Cool slightly.
• Pour raisin filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
• Bake for 30 to 35 minutes.

MINI APPLE,RUM AND RAISIN PIES

Steps:

• For the pastry, Combine the flour,sugar and butter together. Rub with your fingetips until breadcrumbs and then add the egg. Using a knife bind it all together, then using your hands shape into a ball. Place in fridge to chill for 15 minutes.
• Meanwhile, Place the raisins and rum into a bowl and leave to soak for about 5 minutes. Add the apple, sugar and spices to a seperate bowl and after soaking add the raisins, using your hands mixed it all together. Put to one side for now.
• Once chilled, take the pastry out of the fridge and roll out just a tiny bit thinner than a 1 pound coin ( if too thin it will go soggy and leak through at the bottom). Using a cutter cut out the circles just bigger than the cupcake cases and place carefully in the case leaving a slight over hang around the edges. Take a tbsp of the mixer making sure there is equal amounts of raisin and apple in each, place in each case. Leaving the liquid in the bowl. Don't worry if there's left overs as this is what will make the sauce.
• Re-roll the pastry and cut out slighter smaller circles with a cutter, for the lids. Place ontop of the pie mixtures folding the overhanging pastry over the top and sealing with fingers. Make sure there are no holes. For the sauce add the left over mixture to a seperate pan and spread evenly.
• Pierce each pie with a knife in the middle and sprinkle for a bit of extra sugar. Cook them on 180C/356F for 25-30mins on the middle shelf until a crisp golden brown( after 13 minutes place the left over mixture on the shelf below) place the pies on wrack to cool slighty. Quickly place the mixture into a bowl leaving any juice, and put the rum into the pan along with the water and using scraper or spatula scrape the remains off the bottom. Pour into the bowl and place in microwave for 30 seconds. Serve with pies.
• You could even have icecream or custard too.

SIMPLE RAISIN PIE

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
• Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
• Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.

RAISIN PIE

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.

RUM RAISIN PIE

Steps:

• In a small bowl, combine the brown sugar and cornstarch. Set aside.
• In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
• With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
• Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
• Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
• Tips: If you prefer this pie without alcohol, replace the rum with water.
• Freezes well when baked.

RUM AND RAISIN CREAM PIE

Steps:

• Soften raisins in water.
• Once softened, drain and discard water.
• Whip the cream until stiff then fold in caramel, vanilla and rum.
• Spread 1/2 the cream mixture over the cookie pie crust.
• Sprinkle 1/2 raisins over the cream.
• Repeat the layers.
• Refrigerate overnight.