Raisin Pie IV Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch double crust pie
<br>- ⅓ cup lemon juice
<br>- 1 teaspoon grated lemon zest
<br>- ½ cup orange juice
<br>- 2 teaspoons grated orange zest
<br>- 1 ¼ cups water
<br>- 1 cup brown sugar
<br>- 2 cups raisins
<br>- ¾ cup all-purpose flour
<br>- ½ cup water
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water,  sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
<br>step 3: In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
<br>step 4: Bake in preheated oven for 40 minutes, until crust is golden brown.
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Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- ⅓ cup lemon juice
- 1 teaspoon grated lemon zest
- ½ cup orange juice
- 2 teaspoons grated orange zest
- 1 ¼ cups water
- 1 cup brown sugar
- 2 cups raisins
- ¾ cup all-purpose flour
- ½ cup water

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
step 3: In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
step 4: Bake in preheated oven for 40 minutes, until crust is golden brown.

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