Happy New Year, everyone! And to celebrate, here’s a Raisin Pie Recipe! What, you think I’d start the New Year out with celery sticks? Think again, my dearest friends, think again. That’s so not how I roll. If you have one resolution this year, make it this:
Eat more pie.
To add to that, bake more pies, create more pies, gift more pies and enjoy more pies, pies, PIES! I started my pie kick way back in November. For all the things I have baked, created, made, I haven’t tackled many pies. Now don’t get me wrong, there’s nothing better than pie. Flaky, melt in your mouth crust cradling a beautiful hot (or cold) filling, topped with ice cream that slowly melts over it, combining with the luscious ingredients to make the supreme mouthful of happy.
How to Make Raisin Pie
I was really proud of myself and made 3 different types of pies this Christmas. The one that I loved the most was the raisin pie, simply because I honestly haven’t had one that really jumped out and screamed: “I am awesome!”.
This one was awesome. Tons of raisins, good thickness ratio and yes, lemon. I added lemon instead of the usual vinegar. Of course.
- 4 C. water
- 4 C. raisins
- 1 C. light brown sugar
- 5 T. cornstarch
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 2 tsp. lemon juice
- 3 T. butter (not margarine)
- 1 tsp. vanilla extract
- 2, 9″ deep dish pie shells
Combine raisins and water in a med. pot, bring to a boil and cook for 5 minutes. Blend the brown sugar, cornstarch, cinnamon, and salt together, slowly stir into the hot raisins.
Cook and stir until the syrup has thickened (happens pretty quick). Remove from the heat and stir in the lemon juice, butter, and vanilla. Cool slightly.
Pour the raisin filling into one of the pie shells, remove the pie crust from the other shell and place on top, sealing the edges by pinching them together. Use a knife to make a couple of slits in the top of the pie. Bake in a 425-degree oven for 30-35 minutes.