New Style Raisin Pie Recipe
Raisin pie is one of best recipes that you can make using raisins. For this recipe you can take dark or golden raisins or you can take both of these. It is a perfect dish. Really believe me it tastes awesome. Just you have to prepare this perfectly and it will be ready to serve. All the ingredients are readily available and it takes also less time, so let’s start to make this recipe.
How to make Raisin Pie?
Prep time: 30 min
Cook time: 1 hour 30 min
● 1 and 1/2 cups golden raisins
● 1 and 1/2 cups dark raisins
● 1 cup sugar
● 1/4 cup all-purpose flour, plus more for dusting
● Grated zest of 1 lemon
● 2 tablespoons fresh lemon juice
● Pate Brisee for Plum Crumb Pie
● 1 egg yolk
● 1 tablespoon heavy cream
Step 1: Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
Step 2: On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Then using a ruler, measure a 9-inch circle in centre lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
Step 3: Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
Step 4: Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
Step 5: Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. And bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminium foil over top. Remove from oven to wire rack, and let cool and you are ready to serve.
Recipe 2: (More detailed one)
Prep time: 50 min
Cook time: 1 hour 50 min
For the Filling
● 3 cups raisins
● 1/2 cup rum
● 1 cup water (If not using the rum, use a 1 1/2 cups of water. See note below)
● 1/2 cup brown sugar
● 2 Tbsp flour
● 3/4 cup evaporated milk, straight from the can
● 3 Tbsp melted butter
● 1/4 tsp salt
● 1/2 tsp cinnamon
● 1/2 tsp nutmeg
● 2 tsp vanilla extract
For the Butter Pastry:
● 1 cup very cold butter cut in small cubes
● 2 ½ cups flour
● 2 tbsp brown sugar
● ½ tsp salt
● 1/3 cup ice water or a little more. Only enough to make a dough form.
● 1 tsp vinegar
To make the Filling:
Step 1: Soak the raisins in the rum for a couple of hours or overnight. Cover with plastic wrap and toss the raisins in the rum several times while soaking. Add the soaked raisins to a pot with the 1 cup water. Slowly simmer for 5 minutes over low heat.
Step 2: In a separate saucepan combine the brown sugar, flour, milk, butter, salt, cinnamon and nutmeg.
Step 3: Cook this mixture over medium low heat until it thickens, stirring constantly.
Step 4: When thickened, add the raisin mixture & vanilla. You can add a couple of extra tablespoons of rum at this point if you like.
Step 5: Cook for another minute or two over low heat, then set aside to cool completely.
To make the Butter Pastry:
Step 1: Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Step 2: Pour the vinegar into ice cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Step 3: Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Step 4: Roll the dough into a 12 inch round and place in the bottom of a 9 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to edge of plate.
Pour filling into the bottom crust. Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top.
Step 5: Add the lattice top and tuck the ends of the dough under the edge of the bottom crust. Crimp edges. Lightly brush with an egg wash if you like. I did.
Chill the pie in the fridge for about 20 minutes to a half hour before placing it in a preheated 375 degree F oven.
Step 6: Bake for 45 minutes at that temperature. Reduce heat to 350 degrees F and bake for an additional 15 minutes or so or until the top crust is a nice golden brown. Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.
My reviews about this recipe
This is indeed very tasty recipe. I love it especially when there is one gathering in my home. Please try this once and you will love raisins.
● Very simple to make
● All the ingredients are easily available
So give this Delicious Italian Cheesecake a try and let me know your views in the comment section below.