Nana’s Raisin Pie
- Yield 6 to 8 servings
- Prep 30 minutes
- Cook 40 to 45 minutes
Great Grandfather's Favorite PIe.
- 2 cups golden California Raisins
- 1/3 cup brown Califfornia Raisins
- 3 cups hot water
- 3/4 cup light brown sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 1/4 cup orange juice
- Finely grated rind of 1 orange
- 3 tablespoons lemon juice
- 2 (9-inch) pie crusts
- 1 large egg, lightly beaten
- 1 tablespoon sugar
- Place raisins in a bowl. Add hot water and let soak 25 minutes.
- Combine light brown sugar, cornstarch, water, orange juice and zest and lemon juice in a medium saucepan over low heat. Stir until sugar melts. Increase heat to medium high and cook, stirring, until mixture begins to thicken. Drain raisins. Stir raisins into sugar mixture and cook until mixture bubbles gently.
- Spoon raisin filling a shallow baking dish and refrigerate 15 to 20 minutes in refrigerator. (This also helps it thicken.)
- Preheat oven to 400F.
- Place 1 pie cruist in a pie plate. Scrape raisin filling into pie cruist. Place second crust on top; crimp edges together. Brush with beaten egg and sprinkle with sugar. Cut steam vents in top crust with a small knife.
- Bake about 40 minutes, until golden brown. Let stand 15 minutes before serving.
Recipe by Samantha Newman, Downers Grove, Ill.