Friday, November 19, 2010

Old Fashioned Raisin Pie

Bringing back childhood memories......
Old-Fashioned Raisin Pie
What You Need:
4 cups Flour
1 ½ sticks Butter
Ice Water
(can substitute with 1 package Pillsbury Pie Dough)

2 cups Raisins
2 cups Golden Raisins
1 cup Sugar
Juice of 1 Lime
1/4 cup Flour

1 Egg Yolk
1 tbsp Heavy Cream

The first and most important step is to pour boiling water over the raisins and let sit 15 minutes. This will help the raisins become juicy and plump. Next, drain the raisins and return to the bowl. Immediately add the flour, lime juice, sugars, and butter, mix and let thicken.

If making homemade crust, but the cold butter into the flour with a fork or food processor. Do this until crumbly. Next slowly drizzle the ice water into the dough until the right consistent. Flour your rolling space and prepare to roll out 2 14 inch rounds.

Grease your 9inch Pie Pan. Lay 1 of the 2 Pie crusts into the pan, being sure to lightly press on to the pie pan, but letting the edges lay over the edge. Pour the raisin mixture into the crust.

To top the pie with the remaining crust, you can do a variety of things. I recommend using a fall cookie cuter and making two cut out leaves. I then mirror those with the cut dough. You can weave the crust by cutting 1 inch thick strips of dough, and alternate over under to make the basket look. Of you can make simple slits. Either way, you will first need to brush water over the bottom crust edge (lightly) then cover. The water will make a seal. Tuck the pie curst underneath itself to insure the seal is made.

The last step is to brush the glaze over the pie crust. This will help make a golden shine once the pie is complete. I also like a quick sprinkle of cinnamon over the crust! Next, chill for 30 minutes.

Bake at 425 degrees for 20 minutes, then lower the heat and bake at 375 degrees for 45-50 minutes. If the crust starts to brown too quickly, lightly cover with foil. This will prevent burning. Remove from oven and let cool completely before serving. I like to make this 1 day in advance. Enjoy!

XOXO and Happy Holiday Bakings!

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