From: Charlotte Heath 
Date: 18 Mar 1995 05:11:23 -0700
My 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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