Old-Fashioned Raisin Pie
This old-fashioned raisin pie simmers California raisins in California sweet wine for a jammy, cinnamon-spiced filling tucked inside a flaky double crust.
Ingredients
- 3 cups raisins
- 2 cups water
- 1 cup sweet wine or dessert wine; we used Quady Electra Moscato
- ½ cup packed brown sugar
- 3 TBSP cornstarch
- 1 tsp ground cinnamon
- 1 tsp coarse kosher salt
- 2 TBSP distilled white vinegar
- 2 TBSP butter
- 1 batch of double-crust homemade pie dough or 1 (14-ounce) package double-crust pie pastry, thawed
- 1 egg beaten
- 1 TBSP water
- 1 TBSP granulated sugar
Instructions
- Preheat the oven to 425℉ (220℃). Combine raisins, water, and wine in a small saucepan. Boil for 5 minutes.
- Mix brown sugar, cornstarch, cinnamon, and salt together; add to the raisins. Cook and stir until the syrup thickens and turns nearly clear. Remove from the heat; stir in the vinegar and butter. Cool slightly.
- Pour the raisin filling into the pastry-lined 9-inch pie plate. Cover with the top crust. Seal the edges, then cut slits in the top crust.
- In a small bowl, combine the lightly beaten egg and 1 TBSP of water. Whisk to combine completely. Use a pastry brush to apply the egg wash over the pie dough, then sprinkle the granulated sugar lightly across the top.
- Bake in the preheated oven for 30 to 35 minutes, until the crust has turned golden brown.If the crust edges start browning too quickly during the cooking process, loosely cover them with strips of aluminum foil and keep baking until the pie is done.
Nutrition
Serving: 1sliceCalories: 410kcalCarbohydrates: 75gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 28mgSodium: 433mgPotassium: 525mgFiber: 4gSugar: 17gVitamin A: 118IUVitamin C: 3mgCalcium: 42mgIron: 2mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!