1 recipe for 9 2 crust pie
15 oz raisins, 1 pk, 3 c
3/4 cup brown sugar, firmly packed
2 tbsp cornstarch
2 tbsp instant tang orange drink, *
1 1/4 cup water
2 tbsp lemon juice
1 cup walnuts, coarsely chopped
2 tbsp butter or regular margarine
Directions
* Any type of Instant Orange Breakfast Drink will do.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++++ Divide the pastry almost in half and roll out the
larger half, on a lightly floured surface, to a 13-inch circle. Line
a 9-inch pie plate with the pastry and trim the pastry 1/2 inch
beyond the rim of the pie plate. Combine the raisins, brown sugar,
corn starch and drink mix in a 3-quart saucepan. Stir in the water
and lemon juice. Cook over medium heat, stirring constantly, until
the mixture boils and thickens. Remove from the heat and stir in the
walnuts. Turn the mixture into the pastry-lined pie plate and dot
with the butter. Roll out the remaining pastry to an 11-inch circle.
Place the top crust over filling and trim the edge to 1-inch beyond
the rim. Fold the top crust under the bottom crust and form a ridge.
Flute the edge and cut steam vents in the top crust. Bake in a
preheated 400 degree F. oven for 30 minutes or until the crust is a
golden brown and the filling is bubbly. Cool on a wire rack.
Servings: 6 servings
Old Fashioned Raisin Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Recipes as an idea can be found back into history, in truth as far back into history as early Egypt, and possibly even further than that. In practice though, sadly, these early recipes were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman chefs used a wide range of herbs, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to serve up the most extravagent meals, and as a result cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes of the day. When we get to the 20th century, recipe publications are increasing in popularity mostly as a result of increased literacy, people having more spare time and having more money to spend. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Old Fashioned Raisin Pie recipe.
