Tuesday, December 30, 2008

Mission 2: Raisin Pie

Yup...raisin pie. I have never had raisin pie, but I have heard my Uncle J talk about it for as long as I could remember. He is in his seventies and he will tell stories of growing up in a large but fairly poor family. They had a good time despite their hardships. He recalls raisin and mincemeat pies from his home kitchen and you can see as he takes a trip back to olden days, that they have good memories attached.

Occasionally my aunt would be able to find them at a bakery or in the frozen section at the grocery during the holidays. That has not been the case for the past several years. When hubby and I decided that we would be able to make the trip to Texas this year, my thoughts started rolling. I made the Cranberry Cherry pie for Uncle G (it is in the previous post), a Cherry Cream Cheese pie for my cousins (who actually fought over it at the gathering!), and I found a raisin pie recipe!!! I decided to practice my lattice work...Don't chuckle to hardy, it was my first try!

When presented with the pie my uncle was speechless....no small feat! He hugged me and then hid it! I don't think he had to worry about it, no one else has an affinity for raisin pie. Throughout our visit different family members would tell me how excited he had been. Uncle J said it was the best one he has had....so maybe it tasted like the ones from his childhood!

Here it is: It is fresh from the oven and you can see it is still bubbly :)



Raisin Pie

Ingredients:
• 1 cup sugar
• 2-1/2 tablespoons all-purpose flour
• 1-1/2 cups cold water
• 2 cups raisins
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter or margarine
• Pastry for double-crust pie (9 inches)
Directions:
In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake at 375° for about 45 minutes or until crust is golden brown. Yield: 6-8 servings

6 comments:

HoneyB said...

The pie looks awesome Sarah!

Reluctant Housewife said...

Hi! Long time no see! I hope you had a good Christmas!

You're so sweet to make your uncle a raisin pie - it looks great. My Dad convinced me to try mincemeat this Christmas and it wasn't so bad... tasted like... Raisins!

Happy New Year!

Nadine said...

I have never heard of it. What a sweet person you. What a blessing to bring such fond memories to someone you love.

artisbliss said...

You are in a pie-makin' mood these days. This one is gorgeous. My sister makes a sour cream raisin pie that is wonderful.

Happy New Year to you and your family!

aprilbapryll said...

I adore mincemeat/raisin pies, and people look at me like I'm crazy. I haven't had one in 10 years, at least. Probably closer to 20 ... yum!

Sweet Yet Sassy said...

Hello. This must be the season for raisin pies!

You don't know me but I am a fellow blogger. I stumbled on your site when I googled raisin pie recipies. I made a raisin pie yesterday for the first time with the lattice crust and darn it if I forgot to take a picture.

I was shocked when I found yours because it looked IDENTICAL to the pie I made.

If I link your blog, do you mind if I use your picture on mine? I wanted to ask your permission and not just swipe the picture.

Thanks, SYS