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Poppa’s Raisin Pie

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Raisin Pie…yes, I said Raisin Pie. I can hear those “yucks” out there happening RIGHT NOW. Stop that. Keep an open mind, you just might be pleasantly surprised. Seriously. My dad (Rebekkah’s Poppa) adores Raisin Pie. I make this at least once a month, pack it and mail it to him. When you are approaching 90 years old it’s the small things in life that mean the most, and I aim to do something for this wonderful man that “means the most” thus, Raisin Pie. When my mom remembered how to bake, this was a regular in our home and even I (an unusual “chocolate only” candidate) likes this. Folklore has it that this is an old Oklahoma recipe handed down by my grandmother. All I know is that it is easy and fast to make, and definitely makes an impact for the unusual so come on give it a shot …and you know, who knows what can happen with a renegade old fashioned recipe like this:-)

 

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Poppa’s Raisin Pie

Ingredients:

The rind and juice of two lemons (about 8 1/2 tbs.)
The rind and juice of 1 orange (1/3 cup)
1 cup dark brown sugar, packed
2 cup raisins
1 cup coarsely chopped walnuts
1 1/4 cup + 2 tbs. of water
2 1/2 tbs. cornstarch

Crust for a double crust pie.

Method:

Combine first five ingredients in a medium pan.  Add 1 1/4 cups of water. Bring to a boil.

 

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Dissolve cornstarch in water, add to raisin mixture. Cook 5 minutes until thick.

 

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Pour into crust, add top crust. Sprinkle with cinnamon and sugar.

 

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Bake 450 degrees F for 30 to 50 minutes. Now this baking time is for one big pie….if you make tarts like I usually do, then to do this: spray large muffin tins with non-stick spray. Roll out pie crust and cut circles out to fit in the bottom of the tin. Cut out toppers in the shape of your dreams. Pour filling evenly into crust lined tins, top with desired cut out. Bake for about 25 minutes, but keep an eye on them because I am bad at watching the clock precisely (sorry).

 

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