From: Charlotte Heath Date: 18 Mar 1995 05:11:23 -0700My grandfather used to love raisin pie, but I could not find the recipe in the collection that my grandmother had given me. These recipes came >from Better Homes and Gardens and Betty Crocker, and sound very similar to what I remember. Raisin Crisscross Pie - Better Homes and Gardens 1 Cup Packed Brown Sugar 2 Tbsp. Corn Starch 2 Cups Raisins 1/2 Tsp Finely Shredded Orange Peel 1/2 Cup Orange Juice 1/2 Tsp Finely Shredded Lemon Peel 2 Tbsp. Lemon Juice 1 1/3 Cups Cold Water 1/2 Cup Chopped Walnuts Pastry for Lattice Top Pie In a sauce pan, combine brown sugar and corn starch. Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water. Cook and stir over medium heat until thick and bubbly. Cook and stir 1 minute more. remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake about 20 more minutes or until crust is golden. Makes 8 servings. Pastry for Lattice Top Pie 2 Cups All-Purpose Flour 1 Tsp Salt 2/3 Cup Shortening 6 to 7 Tbsp. Cold Water In a mixing bowl stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture, gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. Divide dough in half. Take half, on a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full with filling, roll out other half of pie pastry. Cut pastry into 1/2 inch wide strips. Weave strips on top of filling to make a lattice crust. Press ends of strips into rim of crust. Fold bottom pastry over the lattice strips, seal and flute. Bake as directed in individual recipe. Raisin Sour Cream Pie - Betty Crocker 9 inch baked pie shell - follow directions for pie pastry above, except use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp. Cold Water - When shell is rolled out and placed in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork. Bake at 450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate) on a wire rack. 1 1/2 Tbsp. Cornstarch 1 Cup plus 2 Tbsp. Sugar 3/4 Tsp Ground Nutmeg 1/4 Tsp Salt 1 1/2 Cups Sour Cream 1 1/2 Cups Raisins 1 Tbsp. Lemon Juice 3 Egg Yolks - Save whites for Meringue Brown Sugar Meringue Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into baked pie shell. Prepare meringue 3 Egg Whites 1/4 Tsp Cream of Tartar 6 Tbsp. Packed Brown Sugar 1/2 Tsp Vanilla Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate brown, about 10 minutes. Refrigerate any remaining pie immediately. 8 servings, 515 calories per serving.
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