Lemon - Raisin Pie

Ingredients

• Pastry for 2-crust pie, 8 inches
• 1 cup sugar
• 1 1/2 cups water
• 1 1/2 cups raisins
• 1/4 teaspoon salt
• 1 lemon
• 2 tablespoons butter or margarine, softened
• 3 tablespoons flour

Method

1. 1

   Prepare pastry.

2. 2

   Combine sugar, water, raisins, and salt.

3. 3

   Add lemon slices.

4. 4

   Boil, then simmer for 15 minutes.

5. 5

   Blend butter with flour, add to mixture, boil until thick.

6. 6

   Pour into pastry and bake at 425 degrees for 30 minutes.

As published

This recipe was extracted from Waldensian cookery (1957), page 7. The excerpt below is the record exactly as published.

i LEMON - RAISIN PIE Pastry for 2-crust pie, 8 inches 1 cup sugar 1% cups water 11% cups raisins Y, teaspoon salt I lemon 2 tablespoons butter or margarine, softened 3 tablespoons flour 28 PASTRIES Waldensian Cookery Prepare pastry. Combine sugar, water, raisins and salt in 14% quart saucepan. Cut half the lemon into thin slices, then into quarters, remove seeds and add to raisin and sugar mixture. Bring to boil, then cover and simmer for 15 minutes. Blend butter with flour and add to rai- sin mixture, stirring to keep smooth. Bring this mixture to boil and cook until thick—about three minutes. Add juice from remaining half of lemon. Now roll out half of pastry and fit into 8-inch pie pan. Pour in raisin-lemon mixture. Roll out remaining pastry, cut into strips and make lattice top. Bake in hot oven 425 degrees for 30 minutes. —Mrs. Mary M. Garrou APPLE CRISP Butter a round pyrex dish (about 9 x 2). Into this slice four or five apples, as for pie. Sprinkle with one-half cup sugar and dot with butter. Cover and bake until apples are tender. Make a batter of the following: one egg beaten, one-half cup sugar, one quarter cup flour, one quarter teaspoon salt, one teaspoon vanilla. Spread this batter over baked apple mixture and bake, uncovered about 30 minutes, or until top is dry. (The top- ping becomes macaroon like in baking). Cut into wedges and serve, warm, plain, with whipped cream or ice cream. —Mrs. Rita Pons Reich STRAWBERRY TORTE PIE (Prize Wining Pie of The Better Home & Garden Magazine) 3 egg whites 1 cup sugar % teaspoon baking powder 12 saltine crackers (crushed) %4 cup nut meats (chopped) 1 teaspoon vanilla dash of salt 1 package frozen strawberries (thawed) whipping cream Beat egg white until sitff. Mix sugar, baking powder, salt and add gradually to egg whites, continue beating until egg whites hold a stiff peak. Fold in cracker crumbs, nut meats and vanilla. Use a wire whisk egg beater to do this. Pour into a greased 9-inch pie plate which has been lighlty dusted with flour. Push meringue higher at sides. With knife handle, flute edge. Bake in slow oven 325 degrees for 35 or 40 minutes. Cool. Fill with strawberries, top with whipped cream and chill. Fresh, frozen Or canned peaches may be used or ice cream and crushed fruit. —Miss Margaret Stockton PUMPKIN PIE 1 cup sugar 1 tablespoon pumpkin spices 14 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.