How To make Apple Raisin Cream Pie
1 Pastry for 2-crust pie
8 c Tart apple slices, 1/8"
Thick 1 c Sugar
1/2 c Flour
1/2 ts Nutmeg
1 ts Cinnamon
3/4 c Raisins
Dash of salt, if desired 2 ts Grated lemon rind
1 tb (rounded) butter
3/4 c Heavy cream
Apple Raisin Cream Pie Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers.)
How To make Apple Raisin Cream Pie's Videos
Sour cream raisin pie
Sour cream raisin pie! It’s a very old Midwest recipe. Delicious!
Raisin Pie
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SOUR CREAM RAISIN PIE
- 1 1/2 cups sugar
- 16 ounces sour cream
- 3 tablespoons flour
- 3/4 cup raisins
- 1/4 cup golden raisins
- 1/4 cup dark rum
- 3 egg yolks
In a heavy-bottomed pan, mix together sugar, sour cream, flour, raisins, and rum. Place over medium heat and mix continually for 6-10 minutes until thickened.
Off heat, add three beaten egg yolks slowly to hot mixture, stirring briskly so they do not cook. Place back on the heat and cook for another 3-5 minutes until the consistency of a thick pudding.
Once at the desired consistency, let cool for 10-20 minutes. Then pour into a baked and cooled pie shell (see my best pie crust recipe:
Let cool in the refrigerator before adding the meringue topping.
MERINGUE TOPPING
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Using a stand or handheld electric mixer, mix egg whites until they are broken up and foamy. Add cream of tartar and continue mixing until soft peaks form.
With the mixer running, slowly add sugar, one tablespoon at a time, and mix until firm peaks form (peaks that stand on their own).
Spoon meringue over chilled pie creating peaks and valleys (all for a beautiful presentation!) and place in a preheated 350-400 degree oven (depending on how close you watch it) for 5-15 minutes.
Serve immediately or keep in refrigerator until you are ready to serve.
Apple Raisin Pie!!With Vanilla Sauce!!????????
This is absolutely the best homemade apple raisin pie you'll ever make!!It has a flaky, buttery crust and a tender, spiced apple raisin filling.It's so delicious served with my delicious and creamy vanilla sauce????!Let me know what you think in the comments below and subscribe for regular new videos????!!#applepie#appleraisinpie#pie#vanillasauce
Pie Crust????:23cm/9inch pie crust filling????:
1 kg/13 small apples (peeled and cut in thin slices)
50g/1/4 cup light brown sugar
50g/1/4 cup white sugar
30g/2 tbsp cornstarch
150g/1 cup raisins
5g/1 tsp cinnamon powder
2.5g/1/2 tsp ginger powder
1.25g/1/4 tsp nutmeg
1.25g/1/4 tsp clove powder
1.25g/1/4 tsp cardamom powder
1.25g/1/4 tsp saffron powder
1.25g/1/4 tsp salt
Zest of a lemon
Zest of an orange
Juice of 1/2 lemon
Vanilla seeds
Vanilla sauce????:
150ml/3/4 cup milk
50g/1/4 cup sugar
2 medium egg yolks
1 vanilla pod
Music????:
Bensound:The Jazz Piano
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email????:giorgia.a79@gmail.com
Raisin Pie
Try it before you pass judgement. This is a really yummy recipe!
Triple recipe pie crust (dough for crust and cover)
2 cups raisins
2 cups water
1/2 dark brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon white vinegar
1 tablespoon of butter
Heavy cream
White sugar
Line a 9” pie plate with pie crust dough. Save enough to cover top completely
Place raisins and water in a saucepan and bring to a low boil. Boil for 5 minutes.
Mix together cornstarch, cinnamon, salt and brown sugar until well combined.
Reduce heat on raisins and stir in dry mix. Mix well and stir until thick
Stir in vinegar and butter. Cool if desired.
Pour raisin mix into pie crust. Top with remaining dough. Seal edges and cut vent holes.
Brush top with heavy cream and heavily sprinkle white sugar on top.
Bake at 425° for about 30 minutes until brown.
You can serve this warm but I prefer cold.
Thanks for watching and enjoy
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How to Make Raisin Pie
This old fashioned Raisin Pie recipe has been perfected over the years to include the perfect balance of flavors from the plump sweet raisins, slight nuttiness from walnuts, and hint of citrus.
???? Ingredients ????
▢ 2 cups raisins
▢ 1 cup brown sugar
▢ 1 1/3 cup water
▢ 3 Tablespoons cornstarch
▢ 1/2 cup fresh orange juice
▢ 1 teaspoon orange zest
▢ 3 Tablespoons fresh lemon juice
▢ 1/2 cup coarsely chopped walnuts
▢ Dough for two pie crusts
▢ 1 egg white, beaten
▢ 1-2 teaspoons granulated sugar for sprinkling
???? Instructions ????
In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
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Sour Cream Raisin Pie
Lots of recipes from the 1930's and 40's have raisins, from Thanksgiving turkey stuffing to congealed salads. Raisins were a popular winter fruit in the days when out-of-season produce was hard to come by. Raisins are also packed with iron and iron deficiency was a health concern at the time. Check out this must-love-raisins pie.
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