Posts Tagged: raisins

Apple Pie Recipes / Pie Potato Recipes Sweet — No Comments
8
Jun 09

Dutch Apple Pie Recipe

1 3/4 C. water

2 T. brown sugar, packed

dash nutmeg

1/4 t. ground cinnamon

1/4 oz. orange liqueur

4 – 5 medium apples

3 T. raisins

2 1/2 T. cornstarch

6 T. granulated sugar

1 9-10″ partially baked pie shell

Peel, core, and slice the apples into wedges. Combine 1 1/2 C. water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil, add apple and cook 4 minutes. Add raisins, cook 2 minutes more or until apples are no longer crisp, but not mushy.

Mix cornstarch into remaining water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound.

Add crumb topping.

Pecan Pie Recipes / Pie Recipes — No Comments
1
Jun 09

Pecan Pie

Pastry for 9-inch one crust pie
1/3 cup butter, room temperature
3/4 cup firmly packed brown sugar
3 eggs
1 cup light corn syrup
1 cup coarsely chopped pecans
1/8 teaspoon salt
1 teaspoons pure vanilla extract
1/3 cup raisins

Preheat oven to 375 degrees F. Prepare pie pastry. In a large bowl, cream butter until light and fluffy; gradually add brown sugar. Beat in eggs, one at a time, beating well after each addition. Add corn syrup, pecans, salt, and vanilla extract; stir until well blended. Stir in raisins, Pour into pastry-line pie plate.

Bake approximately 40 to 50 minutes or until the pie center has a slight jiggle to it when shaken. Remove from oven and cool on a wire rack before cutting and serving.

Makes 8 servings.

Crust Pie Recipes / Pie Recipes — No Comments
31
May 09

Raisin Pie Recipe

Ingredients:

1 1/2 cups water
1 1/2 cups raisins
3 tablespoons flour
1/2 cup brown sugar
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter
1/2 teaspoon mixed nutmeg, cinnamon, and allspice
Pastry for two-crust 8 or 9 inch pie

Directions:

1. Simmer the raisins in the water about 5 minutes, or until they begin to plump.

2. Mix the salt, flour, and sugar. Carefully stir in some of the hot liquid in which the raisins have cooked.

3. When well combined, add the raisins and the rest of the liquid. Cook until thickened, stirring frequently.

4. Remove from the heat, let cool a few minutes then add the lemon juice, butter and spices.

5. Cool to room temperature. Pour into a pastry lined pie pan, and top with a scond crust. Pinch the edges to flute, and cut slits into the top of the crust.

6. Bake at 450F for 15 minutes, then reduce the heat to 350F and bake an additonal 25 minutes or until golden brown.

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