Grandma Friendship's Raisin Pie
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
- Yield: Makes one 9-inch pie
Source: The Martha Stewart Show, May 2009
- 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
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.
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.
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.
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.