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
It is actually possible to trace the history of written recipes far back into antiquity, in truth as far into history as the ancient Egyptians, and possibly even further. However, in the main part, these ancient cookbooks were just very simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman chefs made use of many different aromatic flavours, including many that are still in use today like thyme, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, such as coriander, basil and rosemary. These new herbs and spices created a torrent in books on cookery, some of which still exist in private collections. During the following few centuries, the powerful and wealthy houses tried to serve up the most exotic meals, and consequentially cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books are starting to become popular mostly due to better eduction, more spare time and disposable income. |
We hope you enjoy this Old Fashioned Raisin Pie recipe.
