Raisin Pie
Kristen Aiken, an online editor for marthastewart.com, joins Martha to make her great-grandmother's recipe for raisin pie.
Grandma Friendship's Raisin Pie
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Raisin Pie
Kristen Aiken, an online editor for marthastewart.com, joins Martha to make her...
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The Martha Stewart Show, May 2009
- Yield Makes one 9-inch pie
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Ingredients
- All-purpose flour, for work surface
- Pie Crust
- 2 1/2 heaping cups raisins
- 2 cups cold water
- 2 tablespoons cornstarch
- 3/4 cup sugar
- 3 tablespoons cider vinegar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter
- 1 large egg yolk
- 1 tablespoon milk
- Pinch of salt
- Vanilla ice cream, for serving
Directions
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On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
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In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
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Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired.
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In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.
This is an excellent recipe very much like my mother used to make. I made my own pie crust recipe. As a Canadian, I also know the difference between Mincemeat and Raisin pie. And Katziz, Kingston was never part of Quebec.
I am not a baker in the least bit and I think I might be able to pull this off. Sounds much better made with cornstarch and apple cider vinegar than lemon juice too. I do know how to make a Pate Brisee, just not so great at rolling it out. But I learned from Martha to keep the dough very cold and it helped me so much.
This recipe worked out great. My dinner guests just loved it. Just wanted to add that Im also from Canada and I just want everyone to know that some of us do know the difference between Raisin Pie and Mincemeat Pie. FYI Katzlz you need to come down off your high horse because you got this one wrong.
I made this with dried cranberries substituted for the raisins and it was delicious! Looking forward to serving it at Thanksgiving this year.
I love the way she cuts hearts out of the top! Cute!
FYI, my family is from Quebec, Canada, and we have the same receipt. My Nan called it Mincemeat, and when the Great-grandmother was living in Kingston, Ontario, it was probably still a part of Quebec...
This pie brought me back to my childhood! So delicious!! And the pie dough recipe is the best I've ever worked with. My new go-to. Thanks!