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Showing 1-3 of 3
By Sydney Mike
on February 02, 2007
I knew it, I knew it, I knew it! Outstanding raisin pie! Couldn't wait to make this pie, so I pushed all my other baking obligations to the back & concentrated on this recipe, & I wasn't disappointed! I don't know when this recipe was posted, but I am surprised that it hasn't been made & reviewed before this! I'll admit that I did do something extra ~ I increased the recipe by half & made it into a 9 1/2" deep dish pie. I loved the subtle taste of lemon, but even more than that is being able to taste a really great raisin pie [after all the so-so's from various restaurants & pie shops! This pie is definitely in my future, again & again! Many thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 30, 2011
Delicious! When I bake a pie, I bake the crust while cooking the filling on the stove. An elderly friend makes pies this way for her family so the sweetness is always perfect as she can taste while cooking! After the crust cools and the filling is just right, pour the filling into the crust and a crisp crust with perfectly sweetened filling awaits your desire for dessert! This raisin pie works great with this stove top method. I top the pie with piecrust triangles that are baked ahead too. The lemon is the perfect touch! Thanks!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #696691
on February 05, 2008
I kept running across raisin pie recipes when I was looking up other recipes, which, seemed to be a sign to make raisin pie. I made this for a chinese new year / mardi gras potluck at work. I added 1/2 cup dried tart cherries and 1/2 cup walnuts but otherwise followed the recipe. It turned out really good, a little tart, good texture, very nice. I used a dragonfly cookie cutter to vent it and laid the cut out on the crust then dusted it with sugar before baking. Looked great. The filling didn't collapse like an apple pie just stayed nice and level without slopping over. I will be making it again, but probably with a little cinnamon or candied ginger next time... or golden raisins ... Yum.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (170 g)
Servings Per Recipe: 8