Raisin pie 1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Plain pastry | ||
| 2 | cups | Seedless raisins |
| ½ | cup | Boiling water |
| 1 | cup | White sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Cornstarch |
| ⅓ | cup | Orange juice |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Grated orange rind |
| 1 | tablespoon | Butter |
Directions
Preheat oven to 450°F.
Line a 9-inch pie pan with plain pastry. Moisten the edges. Cut a long strip of pastry 1½-inches wide and flute on an edge.
Wash and drain raisins. Place them in a saucepan with the boiling water, sugar and salt. Return to the boil.
Mix the cornstarch and 2 tablespoons of the orange juice into a paste. Stir this into the raisin mixture and cook, stirring, over low heat until thick and smooth. Remove from heat. Add the remaining orange juice, lemon juice, orange rind and the butter. Stir well and pour into the unbaked pie shell.
Cover with lattice strips of pastry.
Bake in hot oven (450F) for 15 minutes then reduce the heat to 350F; continue baking until pastry is golden brown - about 20 to 25 minutes.
Serve slightly warm.
Serves 6.
Source : Kate Aitken's Ogilvie Cook Book; Home Service Department, The Ogilvie Flour Mills Co., Ltd., Montreal, Quebec; 1950. Kate Aitken was a well-known Women's Editor, food columnist, cooking school lecturer and broadcaster in Canada.
Recipe by: Kate Aitken's Ogilvie Cook Book; 1950 Posted to KitMailbox Digest by Buddy <buddy@...> on Feb 13, 1998