Golden Oldie Old Fashioned Raisin Pie

A golden oldie raisin pie recipe from about 1960 or earlier. I remember adding the beaten egg white tip to brush the bottom of the pie shell, to keep it from getting soggy, a few years later. Decorating the pie on top with the leftover pastry cut outs was also an addition in later years. Serve the pie warm if you like your pie runny and juicy. Times given are approximate.

• Ready In: 2 hrs
• Serves: 8
• Yields: 1 pie

Ingredients

• 2  cups seedless raisins
• 2  cups boiling water
• 1⁄2-1  cup brown sugar
• 3  tablespoons all-purpose flour
• 1  tablespoon fresh lemon rind, grated
• 3  tablespoons fresh lemon juice or 3  tablespoons bottled lemon juice
• 1  pinch salt
• 1  pastry for a double-crust 9-inch pie
• 1  egg white, beaten

Directions

1. Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
2. Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
3. Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
4. Line deep nine-inch pie plate with pastry.
5. Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
6. Pour in cooled filling.
7. Add top crust and seal edges.
8. Make several steam vents with a knife in the top pastry.
9. Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
10. Preheat oven to 425 degrees Fahrenheit.
11. Bake pie 40 to 50 minutes until nicely browned.