Edith Shepherd'S Raisin Pie
A delightful raisin pie with sweet muscat raisins and a tangy lemon flavor, perfect for dessert lovers seeking a cozy, fruit-filled treat.
Ingredients
Instructions
- Cook raisins, sugar, water, salt, butter, and lemon juice for five minutes.
- Dissolve cornstarch in 3 tablespoons cold water and add to the raisin mixture.
- Cook for an additional five minutes until thickened.
- Remove from heat and stir in lemon extract.
- Pour the filling into a pastry-lined pie pan.
- Arrange the top pastry in a lattice pattern and bake for 25 minutes in a preheated 425°F oven.
Tips & Substitutions
For an even richer flavor, consider using a mix of muscat raisins and golden raisins. If you're out of cornstarch, you can substitute with an equal amount of all-purpose flour, but be sure to cook the mixture a bit longer to eliminate any raw taste. To save time, prep your lattice crust ahead of time and chill it before assembly. This raisin pie pairs well with a scoop of vanilla ice cream.
Serving Suggestions
Slice the pie and serve it warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream complements the sweetness of the filling perfectly. This pie makes a delightful dessert for gatherings and can be paired with a cup of coffee or tea. Consider serving it alongside a light salad for a balanced meal.
Storage & Reheating
Store leftover raisin pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm the entire pie in a preheated oven at 350°F for 10-15 minutes. This helps to maintain the pie’s flaky crust and delicious filling.
Nutrition & Diet Analysis (per serving)
Each serving of Edith Shepherd'S Raisin Pie contains roughly 204 calories, with 3g protein, 48g carbohydrates, and 2g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (20% of the Daily Value). Note that it is relatively high in sodium, at 1775mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of raisins for this pie?
Yes, you can substitute muscat raisins with other varieties like sultanas or currants. Just keep in mind that different raisins have varying sweetness levels, so you may need to adjust the sugar accordingly to achieve your desired flavor.
How can I prevent the crust from getting soggy?
To prevent a soggy bottom crust, consider blind baking the crust for a few minutes before adding the filling. You can also sprinkle a thin layer of cornstarch or flour on the bottom of the crust before pouring in the filling, which helps absorb excess moisture during baking.
Can I prepare the filling ahead of time?
Absolutely! You can make the raisin filling a day in advance and store it in the refrigerator. Just be sure to let it come to room temperature before pouring it into the pie crust. This will save time on the day you plan to bake the pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).