1 c Orange juice
3 tb Lemon juice
2/3 c Cold water
1/2 c Honey
1/4 ts Salt
Grated rind of 1/2 orange
3 tb Cornstarch
1 2/3 c Seedless raisins
Pastry for a double crust
-pie
1 tb Flour
1 tb Butter
Here’s a couple of recipes for Raisin Pie for Bill McKenna. The first one
is from Culinary Arts Institute Encyclopedic Cookbook, 1959. The second two
are from “Farm Journal’s Complete Pie Cookbook” 1965. Enjoy! Cathy Watson,
CathCooks@aol.com
Combine the first 6 ingredients and heat to boiling. Mix cornstarch with a
little cold water, add to hot mixture and stir until thickened. Rinse
raisins, stir into hot mixture and remove from heat. Line pie pan with
pastry, sprinkle with flour, pour in filling, dot with butter. Cover with
top crust. Make a lattice crust or cut designs in the top crust. Bake at
425F 35 to 45 minutes.
Yields
1 Servings
