Best 7 Grandma Megs Raisin Pie Recipes

GRANDMA MEG'S RAISIN PIE

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin). , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

GRANDMA FRIENDSHIP'S RAISIN PIE

Steps:

• On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
• Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired.
• In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.

GRANDMA MEG'S RAISIN PIE

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Stir in water, corn syrup and raisins. Cook and stir until bubbly; cook and stir 2 minutes more. Remove from the heat; stir in lemon juice and butter. Pour filling into a pastry-lined pie plate. (Filling will be thin.) Cover with the top crust; seal and flute edges. Cut slits in the top. Bake at 425 degrees F for 10 minutes. Reduce temperature to 375 degrees F; bake 20 minutes more or until crust is golden. Serve with whipped cream if desired.

GRANDMA CHICS RAISIN PIE FILLING 1968

Steps:

• Combine raisins and water and cook over medium heat for 12 minutes.
• Add sugar, flour, butter and cook two minutes more.
• Pour cooled mixture into a pastry shell.
• Place a top crust over top and make vent slashes.
• Bake 375 degrees F for 30 minutes, until golden and bubbly.
• Note: Rind and juice of 1/2 a fresh lemon or orange may be added.

GRANDMA MEG'S RAISIN PIE

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Stir in water, corn syrup and raisins. Cook and stir until bubbly; cook and stir 2 minutes more. Remove from the heat; stir in lemon juice and butter. Pour filling into a pastry-lined pie plate. (Filling will be thin.) Cover with the top crust; seal and flute edges. Cut slits in the top. Bake at 425 degrees F for 10 minutes. Reduce temperature to 375 degrees F; bake 20 minutes more or until crust is golden. Serve with whipped cream if desired.

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• Mix together filling ingredients and cook until thick.
• Pour into pre-baked pie shell -- that's it, no more cooking.
• Optionally you may top with meringue, lightly brown the meringue.