Raisin Pie
By America's Test KitchenPublished on October 13, 2011
Time
1 hour, plus 1 hour cooling
Yield
Serves 8
Ingredients
Before You Begin
We love Dorothy Trickey’s recipe for Raisin Pie, but for our version we balance its sweetness by adding a small amount of lemon zest and using milder golden raisins. Use the related double-crust pie dough recipe or use one 15-ounce box of Pillsbury Ready to Roll Pie Crust.
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Line 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.
- Whisk milk and cornstarch in measuring cup until no lumps remain. Bring raisins, ½ cup sugar, and water to boil in large saucepan over medium-high heat. Remove from heat and whisk in milk mixture, butter, and zest.
- Pour filling into chilled pie shell. Brush edges of dough with 1/3 egg white and top with remaining dough round. Seal and crimp edges. Brush top of dough with remaining egg white and sprinkle with remaining sugar. Using paring knife, cut four vents in top of dough.
- Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)
Time
1 hour, plus 1 hour coolingYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our unusual-sounding old-fashioned Raisin Pie recipe begins with raisins simmered with sugar and cornstarch, which removes their chewiness and makes them plump and juicy. We balanced its sweetness with a little lemon zest and used milder golden raisins.
Before You Begin
We love Dorothy Trickey’s recipe for Raisin Pie, but for our version we balance its sweetness by adding a small amount of lemon zest and using milder golden raisins. Use the related double-crust pie dough recipe or use one 15-ounce box of Pillsbury Ready to Roll Pie Crust.
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Line 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.
- Whisk milk and cornstarch in measuring cup until no lumps remain. Bring raisins, ½ cup sugar, and water to boil in large saucepan over medium-high heat. Remove from heat and whisk in milk mixture, butter, and zest.
- Pour filling into chilled pie shell. Brush edges of dough with 1/3 egg white and top with remaining dough round. Seal and crimp edges. Brush top of dough with remaining egg white and sprinkle with remaining sugar. Using paring knife, cut four vents in top of dough.
- Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)
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