My husband’s grandmother, Grandma Mam, was an amazing cook! One of Steve’s favorite desserts she prepared for him was “Raisin Pie.” Grandma Mam lived over 100 years on this earth and made quite an impact on those who met her, including me. I have fond memories of visiting her home where she delighted in having her family over and where she cooked meals in her very, small kitchen. One vivid memory of mine is that of the pie safe in the corner of her kitchen where we would always find desserts ready for our sampling. Another recipe I have in my collection is Grandma Mam’s egg noodles which are served at our table at every Thanksgiving and Christmas dinner. Grandma Mam was, and is still loved by so many. We miss her dearly! She would be so proud that her recipe for Raisin Pie provided me with an honor recently. I submitted this pie in our county fair and it won first place in the fruit pie category.
Grandma Mam’s recipe for pie crust is easy to mix up and is so flaky! I normally make several batches and put them in the freezer. I believe freezing the dough creates a flakier crust and keeps the pie crust from shrinking in the pie plate. Always get the frozen crust out of the freezer about 15 minutes before you are ready to work with it. Preparing the raisin pie filling couldn’t be easier. It’s a one pan fix before pouring the cooled mixture in a prepared pie shell.Then put the final crust on the top of the filling, seal by creating the decorative edge of choice, and bake. I like to add some decorative items on the top and then coat the entire top crust with a plain egg wash.
- Pie Crust:
- 2 cups flour
- 1 cup lard or Crisco shortening
- ½ cup cold water
- ½ teaspoon salt
- Pie Filling:
- 2 cups raisins
- 2 cups water
- 1¼ cups sugar
- 2 tablespoons cornstarch
- 3 tablespoons vinegar or lemon juice
- 2 tablespoons butter
- Prepare pie crusts by mixing all ingredients with a pastry blender. Divide dough in half and roll each portion in a ball. Flatten each with a rolling-pin, creating a round disk, about ½ inch thick. Place each in freezer bag and freeze before using. If time does not permit freezing, place dough in refrigerator for at least 30 minutes.
- Prepare pie filling by putting raisins and water in a large saucepan. Bring to boil and then lower to medium heat. Whisk together sugar and cornstarch. Add mixture to raisin/water mixture and stir until thickened. Remove from heat and add vinegar or lemon juice. Add butter and stir until melted. Cool thoroughly. Pour cooled pie filling in unbaked 9-inch pie crust. Top with a pie crust and seal. Cover the edges and bake at 350 degrees F for approximately 40-45 minutes. Remove aluminium foil and bake approximately 10 more minutes. Watch closely. Remove pie from oven and cool completely before serving.