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TEST KITCHEN APPROVED

Special Raisin Pie

Name: Special Raisin Pie
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2-1/2 cups raisins; 2 cups water; 1/3 cup packed brown sugar; 1/3 cup sugar; 1/8 teaspoon salt; 2 tablespoons plus 1-1/2 teaspoons cornstarch; 1/4 cup cold water; 2 tablespoons lemon juice; 1 tablespoon orange juice; 2 teaspoons grated orange zest; 1 teaspoon grated lemon zest; 1/2 teaspoon rum extract; Dough for double-crust pie; 2 tablespoons butter

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 40 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Laura Fall-Sutton, Buhl, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

When I first made this pie, I thought it was terrific. Then I entered it at the county fair and I guess the judges thought it was wonderful, too, since it won first place. —Laura Fall-Sutton, Buhl, Idaho

TEST KITCHEN APPROVED

Special Raisin Pie

1 Reviews Add your review

Yield:8 servings

Prep:40 min

Cook:35 min

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Ingredients

2-1/2 cups raisins
2 cups water
1/3 cup packed brown sugar
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 cup cold water
2 tablespoons lemon juice
1 tablespoon orange juice
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1/2 teaspoon rum extract
Dough for double-crust pie
2 tablespoons butter

Text Ingredients

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Directions

1
In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, zests and extract.

2
Roll out half the pie dough to fit a 9-in. pie plate; transfer to pie plate. Fill with raisin mixture. Dot with butter.
3
Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes, covering edge with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.