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    You are in: Home / Community Forums / Recipe Requests - General / Apple Raisin Pie
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    Apple Raisin Pie

    Diana's Receipes
    Sun Dec 09, 2012 4:42 pm
    Newbie "Fry Cook" Poster
    Sun Dec 09, 2012 10:27 pm Groupie
    Sour Cream Apple And Raisin Pie .‎
    St. Petersburg Times - May 13, 1945

    Apple Raisin Pie
    The Telegraph - Nov 16, 1983

    Raisin Harvest Pie (with apples)
    Pittsburgh Post-Gazette - Oct 27, 1952

    Dutch Apple Raisin Pie
    Richmond County Journal - Nov 16, 1960

    Last edited by Wheres_the_Beef? on Sun Dec 09, 2012 10:41 pm, edited 3 times in total
    Sun Dec 09, 2012 10:27 pm
    Forum Host
    Hi Diana,
    What you have described sounds exactly like a traditional "mincemeat" pie filling.
    I used to make mincemeat pies every year for Thanksgiving and Christmas when my dad was alive. Daddy and I were the only ones in the family that liked it.

    Following are several recipes for the meatless version which is what most people prefer these days.

    Mince Pie Filling ("Meatless")

    Meatless Mincemeat

    Mincemeat Filling for Mince Pie

    Homemade Christmas mincemeat pie filling recipe

    There is a commercially prepared meatless "mincemeat" pie filling sold in jars at most supermarkets this time of year - I believe the brand name is "None Such", I think its a Borden product, ...... actually it is pretty good.

    There are lots of variations as to what goes into the filling, there are thousands of recipes for mince pie filling on the internet.
    the Amish make something called "Funeral pie" which sounds very much like a meatless mincemeat pie. (Amish and Pennsylvania Dutch mincemeat pies still contain beef).

    Funeral Pie - from the kitchen of One Perfect Bite

    2 cups raisins
    1 cup water
    Finely grated zest of 1 large orange
    1 cup orange juice
    3/4 cup + 1 tablespoon granulated sugar, divided use
    2 tablespoons cornstarch
    3/4 teaspoon ground allspice
    1/4 teaspoon freshly grated nutmeg
    1 tablespoon lemon juice
    1/2 cup chopped walnuts
    1 egg, beaten
    Pastry for 2 crust pie

    1) Preheat oven to 425 degrees F.
    2) Combine raisins, water, orange zest and juice in a saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.
    3) Meanwhile, combine 3/4 cup sugar, cornstarch, allspice and nutmeg in a small bowl.
    Stir slowly into raisin mixture. Cook, stirring constantly, until thickened, about 2 minutes. Remove pan from heat. Stir in lemon juice and walnuts.
    4) Roll out half the pie dough on a lightly floured surface. Fit into an 8 or 9-inch pie pan. Pour filling into pie shell.
    5) Roll out remaining pastry and place over pie. Seal and flute edges. Cut several slashes into top of pie to release steam. Brush with beaten egg and sprinkle with reserved tablespoon of sugar. Bake until golden, about 20 to 25 minutes. Serve warm. Yield: 8 servings.
    pinky kookie
    Sun Dec 09, 2012 11:33 pm Groupie
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