Title: Old Fashioned Raisin Pie
Categories: Dessert Fruit Pie
Yield: 6 Servings
| | | Recipe for 9" 2 crust pie |
| 3/4 | c | Brown sugar; firmly packed |
| 2 | ts | Instant tang orange drink; * |
| 2 | ts | Lemon juice |
| 2 | ts | Butter or margarine |
| 15 | oz | Raisins; 1 pk, 3 c |
| 2 | ts | Cornstarch |
| 1 1/4 | c | Water |
| 1 | c | Walnuts; coarsely chopped |
* Any type of Instant Orange Breakfast Drink will do.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Divide the pastry almost in half and roll out the larger half, on a lightly
floured surface, to a 13-inch circle. Line a 9-inch pie plate with the
pastry and trim the pastry 1/2 inch beyond the rim of the pie plate.
Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart
saucepan. Stir in the water and lemon juice. Cook over medium heat,
stirring constantly, until the mixture boils and thickens. Remove from the
heat and stir in the walnuts. Turn the mixture into the pastry-lined pie
plate and dot with the butter. Roll out the remaining pastry to an 11-inch
circle. Place the top crust over filling and trim the edge to 1-inch
beyond the rim. Fold the top crust under the bottom crust and form a
ridge. Flute the edge and cut steam vents in the top crust. Bake in a
preheated 400 degree F. oven for 30 minutes or until the crust is a golden
brown and the filling is bubbly. Cool on a wire rack.