2 C water
1/2 C packed brown sugar
2 T cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1 T vinegar
1 T butter
Pastry for Double Crust*
Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon, and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter; cool slightly. Turn into pastry lined pie pan. Cover with top crust. Bake at 420 degrees for about 30 minutes or until golden brown.
* Pastry Recipe
2 1/2 C all- purpose flour
1 t salt
1 C cold butter (cut up in chunks from freezer)
1/4- 1/2 C ice cold water
Place the flour and salt in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process more than 30 seconds. Turn the dough out onto a work surface. Divide into 2 parts with one slightly bigger for the bottom crust.
Today I made raisin pie and I decided to change it up a bit. I add 1 cup of dehydrated apples that I had plumped up in hot water, and 1/2 Cup of chopped pecans. I added it to the filling before putting it into the crust. It was very good! I was worried about the filling being either too runny or too stiff to taste good, but it was the right texture, and the taste was excellent. I recommend this as a possible variation.
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