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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is very similar to a type of pie my grandmother used to make. She never put sour cream in it. I don't remember if she added orange juice or not. Adapted from Classic Canadian Cooking. You can use pre-made pie crust; I won't tell! Ingredients:
2 cups seedless raisins |
2 cups boiling water |
1 teaspoon orange zest, grated |
1/4 teaspoon salt |
1 cup brown sugar, firmly packed |
3 tablespoons cornstarch |
1/3 cup orange juice |
1 tablespoon lemon juice |
1 tablespoon butter |
pastry dough, for a double-crust pie |
Directions:
1. Preheat oven to 450°F.
2. Place raisins, boiling water, orange zest and salt in a saucepan and simmer, covered, 10 minutes.
3. Combine brown sugar and cornstarch and mix well.
4. Gradually add the brown sugar to the raisin mixture, stirring to prevent lumps.
5. Cook over medium heat, stirring, until mixture is thick and clear.
6. Remove from heat.
7. Stir in orange juice, lemon juice and butter. Let cool.
8. Line a 9 or 10 pie pan with pastry.
9. Add raisin mixture.
10. Add second piece of pastry.
11. Trim pastry and press edges together.
12. Cut a few slashes in the top to let out steam.
13. Bake for 15 minutes.
14. Reduce heat to 350°F and bake for 20-25 minutes more.
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