Prep 20 mins
Cook 40 mins
This is very similar to a type of pie my grandmother used to make. She never put sour cream in it. I don't remember if she added orange juice or not. Adapted from Classic Canadian Cooking. You can use pre-made pie crust; I won't tell!
- 2 cups seedless raisins
- 2 cups boiling water
- 1 teaspoon orange zest, grated
- 1⁄4 teaspoon salt
- 1 cup brown sugar, firmly packed
- 3 tablespoons cornstarch
- 1⁄3 cup orange juice
- 1 tablespoon lemon juice
- 1 tablespoon butter
- pastry dough, for a double-crust pie
- Preheat oven to 450°F.
- Place raisins, boiling water, orange zest and salt in a saucepan and simmer, covered, 10 minutes.
- Combine brown sugar and cornstarch and mix well.
- Gradually add the brown sugar to the raisin mixture, stirring to prevent lumps.
- Cook over medium heat, stirring, until mixture is thick and clear.
- Remove from heat.
- Stir in orange juice, lemon juice and butter. Let cool.
- Line a 9" or 10" pie pan with pastry.
- Add raisin mixture.
- Add second piece of pastry.
- Trim pastry and press edges together.
- Cut a few slashes in the top to let out steam.
- Bake for 15 minutes.
- Reduce heat to 350°F and bake for 20-25 minutes more.