Raisin Pie

Ingredients

• 1 1/2 cups seedless sultana raisins
• 1/2 cup sugar
• 2 cups water
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 teaspoons vegetable butter

Method

1. 1

   Wash the raisins thoroughly, lift them out of the water, then cover with cold water and let soak overnight.

2. 2

   Add additional water to that remaining on the raisins, to make 2 cups liquid, and bring to a boil.

3. 3

   Mix the sugar and the starch together thoroughly, add some of the boiling mixture, and stir smooth; then pour into the stewed raisins, and let boil continuously for 15 minutes.

4. 4

   Set aside to cool.

5. 5

   Line a large pie tin with pastry.

6. 6

   Add the cooked raisins, the lemon juice, and the butter, and cover with a perforated top crust.

7. 7

   Brush with milk, and bake the same as apple pie.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 117. The excerpt below is the record exactly as published.

RAISIN PIE il/t cups seedless sultana raisins y$ cup sugar 2 cups water i tablespoon lemon juice I tablespoon cornstarch 2 teaspoons vegetable butter Wash the raisins thoroughly, lift them out of the water, then cover with cold water and let soak overnight. Add additional water to that remaining on the raisins, to make 2 cups liquid, and bring to a boil. Mix the sugar and the starch together thoroughly, add some of the boiling mixture, and stir smooth; then pour into the stewed raisins, and let boil continuously for 15 minutes. Set aside to cool. Line a large pie tin with pastry. Add the cooked raisins, the lemon juice, and the butter, and cover with a perforated top crust. Brush with milk, and bake the same as apple pie. It is preferable to cook the raisins the day before using for pie, as they will have a better flavor. PUMPKIN PIE il/3 cups canned pumpkin 2 teaspoons melted vegetable I cup milk butter or a little rich cream l/3 cup sugar i egg I tablespoon molasses l/2 teaspoon vanilla flavoring i tablespoon browned flour A few grains of salt Beat the egg slightly. Add molasses, salt, vanilla, melted butter, and sugar mixed with flour, and beat well. Add the pumpkin, and mix; then stir in the milk, and when thoroughly mixed, pour into a large pie tin that has been lined with pie crust, and bake until set and a light brown color. PUMPKIN PIE WITHOUT EGGS il/2 cups canned pumpkin I tablespoon molasses Scant l/2 cup sugar il/2 cups hot milk 4 tablespoons browned flour l/2 teaspoon vanilla flavor A few grains of salt Mix the sugar with the browned flour, and add to the pump- kin ; then combine all the ingredients, and bake the same as above. LEMON PIE i large cup sugar 3 tablespoons lemon juice \Y$ cups water 2 tablespoons vegetable butter 4 tablespoons cornstarch

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