Raisin pie promises to be tasty rediscovery



September 08, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Betty Sheppard of Baltimore wrote to request a raisin pie recipe. "I had a recipe but when my husband passed away and I had to move, I lost it. Could someone help me?"

Garilee Cave of Morro Bay, Calif., responded. "This is the best raisin pie recipe I have ever tasted. Since I don't care for cooked raisins, that is really saying something! My mother-in-law, Opal White, taught me how to make it 43 years ago. I sure hope you enjoy it as much as we have over the years."

Recipe requests

Andrea Eakin of Delmont, Pa., is hoping someone will have a recipe for pepper rolls. "It was originally on a recipe card inside a 1970s bag of Robin Hood flour. Those who made it for me have passed away and I would sure love help," Eakin wrote.

Wilma E. Ewing of Lansing, Mich., is seeking a recipe for "Garlic Chicken Thighs and Drumsticks." She said, "While spending the winter in St. Augustine, Fla., I tried a recipe for this and it was a keeper but now I can't find it."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Raisin Pie

Serves 6 to 8

1 cup raisins (rinsed)

1 1/2 cups water

3/4 cup sugar

3 tablespoons flour

1 beaten egg

dash of salt

1 teaspoon vanilla extract

1 tablespoon butter

1 unbaked 9-inch pie shell

1 cup finely chopped walnuts

In a small saucepan, cook raisins in water over moderate heat for 30 minutes. Cool slightly and add sugar, flour and beaten egg. Simmer over low heat, stirring until thickened slightly. Add salt, vanilla and butter.

In unbaked pie shell, cover bottom with chopped nuts, then pour raisin mixture over the nuts. Bake in preheated 450-degree oven for 10 minutes.

Reduce heat to 400 degrees and cook until golden-brown and the center of the pie no longer jiggles, about 20 minutes more.

Tester Laura Reiley's comments: "This is a crowd-pleasing, old-timey recipe that showcases raisins to best effect. If the pastry begins to brown too much in the oven, gently wrap the edges with foil. You want to make sure the bottom of the crust is fully cooked through.

"You may even want to par-bake the pie shell [filled with beans or pie weights] for 10 minutes or so before adding the filling and baking to completion.

"Serve this just slightly warm, with a dollop of sweetened whipped cream."

Per serving: 349 calories; 5 grams protein; 17 grams fat; 3 grams saturated fat; 47 grams carbohydrate; 2 grams fiber; 30 milligrams cholesterol; 143 milligrams sodium

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