Spicy Walnut Raisin Pie Recipes
WALNUT RAISIN PIE
This is a great pie - try it for Thanksgiving or any time.
Provided by NAOMI GRUPE
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, beat eggs, sugar, salt, melted butter and corn syrup. add the cinnamon, nutmeg and cloves. Stir in nuts and raisins. Pour into 9 inch pastry.
- Bake in the preheated oven for 40 to 50 minutes, or until set, and pastry is golden brown. Serve cool or slightly warmed.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 68.3 g, Cholesterol 90.1 mg, Fat 21.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 7.8 g, Sodium 408.1 mg, Sugar 34.1 g
WALNUT AND RAISIN PIE
Old-fashioned & delicious! Take the time to make your favorite pie crust to make this a truly memorable delicacy. Found on the Top Picks of 2008 from the Food & Drink Weekly staff. It's a keeper. Their note: Adapted from "Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie" by Patty Pinner.
Provided by Busters friend
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees.
- Crack the eggs over a large bowl. Add the brown sugar, salt, melted butter and corn syrup and whisk together until well-blended.
- Stir in the vanilla, orange zest and nutmeg, then stir in the nuts and raisins.
- Pour the filling into the pie crust.
- Place the pie in the oven and bake until the filling is set, 35 to 40 minutes; the pastry should be golden brown and a knife inserted in the center should come out clean. Remove the pie and cool it on a wire rack. Serve slightly warm or cool.
Nutrition Facts : Calories 4009.1, Fat 180.1, SaturatedFat 54.5, Cholesterol 756.5, Sodium 2220.9, Carbohydrate 600.5, Fiber 14.8, Sugar 328.6, Protein 47.2
EASY WALNUT RAISIN BISCOTTI
Easy to make and tasty too!
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.
- Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.
- Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.4 g, Cholesterol 41.2 mg, Fat 11.3 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 122.2 mg, Sugar 18.7 g
SPICED RAISIN WALNUT PIE
This pie is delicious! It turned out just as I had imagined...just the right amount of spice...I loved raisin pie,raisin filled cookies, so decided to make one...if you liked raisins...you will love this pie...and the added walnuts that float to the top, reminds me so much of pecan pie, with it's ooey gooey yumminess! I hope...
Provided by Cassie *
Categories Fruit Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, beat the eggs. To the eggs add the salt, sugar, spices, corn syrup, melted butter. Beat until well blended.
- 2. Stir in the walnuts and raisins. Pour into prepared pie shell. Bake in a 375 degree oven for 40 to 50 minutes or until its set. Remove from oven and cool completely before serving.
- 3. Enjoy! Its delicious!
SPICY WALNUT RAISIN PIE
Steps:
- Heat oven to 375 degrees. Prepare pastry. With whisk, beat remaining ingredients except raisins and walnuts until blended. Stir in walnuts and raisins. Pour into a pastry lined shell. Bake 40 to 50 minutes or until filling is set and pastry is nicely browned. Serve slightly warm or at room temperature. -I sometimes substitute allspice for the cloves. -Sometimes, I lightly toast the walnuts in a pan. -If time does not permit, I use a tenderflake frozen pie crust and brush it while still frozen with melted butter. -I have found that using my convection oven browns pastry very nicely and evenly, remember to set it about 25 degrees less than normal
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- Place the pie plate upside-down over the rolled out dough. Using a small knife, cut a circle around the plate, leaving a 1-inch border of dough around the plate. Set aside the scraps. Remove the pie plate. Gently fold the crust in half, then gently into quarters. Delicately pick up the crust and place it in the pie plate so the center point of the crust is positioned in the center of the plate. Unfold the dough and press it firmly into position in the plate. Trim the excess dough from the edge, except for a half-inch flap of dough around the edge. Crimp the edge of the pie, then place the prepared pie crust in the refrigerator until needed.
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- Partially bake and the pie shell according to the directions on the package. Let cool on a rack before filling.
- In a mixing bowl, beat the eggs and sugar until light and fluffy. Add the sour cream, cinnamon, nutmeg, salt, raisins, lemon zest and lemon juice, mixing until well blended. Pour the mixture into the pie shell. Sprinkle the walnuts over the top.
- Bake for 10 minutes, reduce the oven temperature to 350°F and continue baking for 25 to 30 minutes, or until a knife inserted 1 inch from the edge comes out clean. If the crust is browning too quickly, cover the edge with a strip of aluminum foil.
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