Last updated: February 19. 2013 4:01PM - 280 Views

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When I mentioned to a few friends that I was making raisin pie, every one of them said they loved it but haven't had it since either an aunt, grandma or mom had made it for them years ago. Well, that also was my reaction when I had this delicious pie and had to have the recipe, which I am pleased to share.

If you're looking for a pie that is a little different, this is for you. It's rich, sweet and flavorful and awesome served with ice cream. I prefer French vanilla!

This is a simple recipe for anyone to make at home using many baking ingredients you probably have in your pantry. If you prefer to use the golden variety of raisins for a slightly different look, the recipe works well, and you will still have a great-tasting and beautiful pie for all to savor.

If you would rather sit back, relax and enjoy this dessert, we'll prepare and serve it to you. We will offer the Old-Fashioned Raisin Pie at Vanderlyn's Restaurant beginning today through the weekend. For reservations or additional features call Vanderlyn's at 283-6260. Our website is www.vanderlyns.com.


Yield: 8 servings

Filling ingredients:

2 cups raisins

2 cups water

1/2 cup brown sugar, firmly packed

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon white vinegar

1 tablespoon butter

Method of preparation

1. Combine raisins and water; boil for 5 minutes.

2. Blend sugar, cornstarch, cinnamon and salt.

3. Add to raisin liquid and cook, stirring occasionally, until raisins are soft and liquid is clear.

4. Remove from heat. Stir in vinegar, then pour into pastry-lined pie pan.

5. Place pea-size pieces of butter on top. Cover with top pastry or lattice strips.

6. Bake at 425 degrees for 30 minutes or until crust is golden brown.

Pie-crust ingredients:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cups cup shortening

6 to 7 tablespoons ice cold water

Method of preparation:

1. Stir together flour and salt.

2. Using a pastry blender, cut in shortening until pieces are pea-size.

If you don't have a pastry blender, use two forks for the same result

3. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.

4. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

Do not overmix the pastry, as a tough dough will result.

5. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.

To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate.

6. Ease pastry into pie plate, taking care not to stretch pastry.

7. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim one-half inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired.

EDITOR'S NOTE: If you are a chef who would like to contribute a recipe to Chef's Corner, contact mbiebel@timesleader.com or 570-829-7283.

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