Raisin Pie
You can substitute dried cranberries, dried cherries, or chopped dates in this pie.
INGREDIENTS | SERVES 8
- 1 egg
- ½ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon fresh grated nutmeg
- ½ cup buttermilk
- 1 cup dark raisins, chopped
- 1 (9-inch) Mealy Pie Crust, unbaked
- 1 (9-inch) Flaky Pie Crust, cut into 10 (1-inch) strips
- 1 egg, beaten
Heat the oven to 425°F.
Mix the egg, sugar, cornstarch, salt, cinnamon, cloves, nutmeg, molasses, and buttermilk until smooth. Stir in the chopped raisins until well mixed.
Pour the raisin mixture into the Mealy Pie Crust and top with the pastry strips. Lay out 5 strips of pie dough on top of the filling about inch apart.
Starting inch from the edge of the pie, fold back every other strip and lay down 1 strip of pastry. Fold the pastry back down and fold back the other pieces. Lay down a second strip about inch from the first strip. Repeat this process until all the strips are used.
Trim the dough to 1 inch of the pan's edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the lattice with the beaten egg.
Bake for 40 to 45 minutes, or until the filling is bubbly in the center and the lattice is golden brown. Cool for 30 minutes before serving.
Gritty Raisins
Ever buy a box of raisins that taste a little gritty? That is due to the natural sugars in the raisins crystallizing. Crystallized raisins are usually fine to eat and bake with, and you can remove the gritty texture by quickly blanching the raisins in boiling water or apple juice.
