Raisin Pie I

This recipe is for a classic raisin pie. It is made with raisins, sugar, flour, butter, eggs, and vanilla extract. The filling is thick and sweet, and the crust is flaky and golden brown. This pie is perfect for any occasion!


  • -3/4 cup brown sugar
  • -1 tablespoon cornstarch
  • -1/4 teaspoon salt
  • -1 teaspoon ground cinnamon
  • -1/2 teaspoon ground nutmeg
  • -1/4 teaspoon ground cloves
  • -1 cup sour cream
  • -1 tablespoon lemon juice
  • -1 cup raisins
  • -2 egg yolks, beaten – 1/2 cup chopped walnuts – 1 prepared 8 inch pastry shell, baked and cooled 2 egg whites, beaten – 1/4 teaspoon cream of tartar – 1//4 cup white sugar


1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine 3/4 cup white sugar, cornstarch, salt, cinnamon, nutmeg, and cloves in a saucepan.

3. Stir in sour cream and lemon juice.

4. Add the raisins and bring to a boil over medium heat, stirring constantly until thickened mixture has cooked through completely (about 15 minutes).

5. Remove from heat stir in chopped walnuts then pour into cooled pie shell.

6 Beat egg whites with cream of tartar to soft peaks gradually add 1/4 cup sugar while beating stiff peaks form that all the sugar is dissolved (took me about 5 minutes to get there).

7 Spread meringue on top of pie carefully sealing it to the edges then bake at 350 degrees F (175 degrees C) for 12-15 minutes or until golden brown on top let cool slightly before serving enjoy!

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Nutrition Facts

  • – Servings: 8
  • – Calories: 537
  • – Fat: 25.6 g
  • – Saturated fat: 10.4 g
  • – Cholesterol: 106 mg
  • – Sodium: 314 mg
  • – Carbohydrates: 71.2 g
Raisin Pie I

Do you have to refrigerate raisin pie?

Pies that contain milk, cream, or eggs should be refrigerated. This includes pies that contain milk or cream in any form, including buttermilk, sour cream, and cream cheese. Pies that contain evaporated or condensed milk products should also be refrigerated.

Raisin pie is a type of pie that typically contains milk and/or cream, so it should be refrigerated. Raisin pie may also contain eggs, which would require refrigeration even if thepie did not contain milk or cream. If you are unsure whether your raisin pie contains ingredients that require refrigeration, check the recipe or ask the person who made the pie.

What is funeral pie made of?

Funeral pie is a classic Amish dish that is made year round. It is loaded with sweet flavors that work perfectly together, including cinnamon, all spice and a handful of raisins. The result is a rich and moist pie that is sure to be a hit with the whole family.

What is raisin pie called?

Raisin pie, also known as funeral pie or Rosina pie, is a traditional dish served at wakes following a funeral. The dish is made with raisins and often served with a meal prepared for family and friends. Raisin pie is thought to date back to the Middle Ages and was originally made with dried fruits such as raisins, currants, and prunes. Today, raisin pies are typically made with fresh or frozen berries, but the name has remained the same.

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How long does raisin pie last?

Raisin pie is a dessert that can last for several days. The key to making it last longer is to store it in a cool, dry place.

Raisin pie is made with raisins, sugar, flour, butter, and eggs. The dough is usually made the day before and allowed to rest overnight in the refrigerator. This helps the flavors meld together and results in a flakier crust.

Once baked, raisin pies can be stored at room temperature for two to three days or refrigerated for up to five days. If you want your pie to last even longer, you can freeze it for up to two months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.

How do you make a raisin pie filler?

Raisin pie is a classic dessert that is simple to make and can be enjoyed year-round. The key to making a great raisin pie is in the filling. To make the filling, you will need: -1 cup of raisins -1 cup of water -1/2 cup of brown sugar -1 tablespoon of cornstarch -1 teaspoon of cinnamon -pinch of salt

In a small saucepan, combine the raisins and water. Boil for 5 minutes. In a separate bowl, mix together the brown sugar, cornstarch, cinnamon, and salt. Add this mixture to the hot raisins and stir until well combined. Turn the filling into a pastry lined pan and cover with a top crust. Seal edges, and cut slits in the top crust. Bake at 425 degrees Fahrenheit for 30 to 35 minutes.

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