AMISH RAISIN PIE ROCKS!
AMISH RAISIN PIE: I’m not a huge fan of raisins, or at least I think they need to be used sparingly and in the right places. Why ruin a perfectly good oatmeal cookie, for instance, by putting raisins in them? On the other hand, Raisin Bran cereal…I can tolerate that. And surprisingly, I find raisin pie incredibly tolerable. As someone who is not a huge fan of raisins, I find this traditionally Amish confection delicious, silky and sugary. Maybe that’s it, the raisins become sort of lost in all the sugary, creamy goodness. This is a photo of a slice of raisin pie that I enjoyed over the weekend in Pearisburg, Virginia’s Amish settlement. It was covered in a dollop of honest-to-goodness homemade whipped cream and, yum, it was amazing! I realized if I wanted to show you all a good photo of it, I best put my fork down and shoot it before I ate it!
Want to try raisin pie? Here is the Amish Cook’s recipe for raisin pie, which looked pretty much the same as the pie I was eating. Enjoy!
2 cups raisins
2 cups water
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 tbsp. cornstarch
11/2 tsp. ground cinnamon
1/4 tsp. ground allspice
Pinch of salt
1 tbsp. apple cider vinegar
3 tbsp. butter
1 9 inch pie crust, or two for a double-crust
Preheat oven to 400 degrees.
Put raisins and 2/3 cup of water in a saucepan and heat over medium heat for 5 minutes.
Combine the sugars, cornstarch, spices and salt in a medium bowl, and stirring constantly, gradually add the remaining 11/3 cups water. Add this mixture to the raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Remove from the stove and let cool until just warm.
Roll out one disk of dough to a 1/8-inch thickness on a floured surface. Line a 9-inch pie pan with the dough. Trim to a 1/2-inch wide overhang. Pour the filling into the crust. OPTIONAL: Roll out the second disk of dough, place on top of the pie, and trim to a 1-inch overhang. Fold the dough under and crimp the edge. Cut decorative slash marks into the top crust. You can also leave the pie uncovered as in the photo. The second crust is optional.
Bake until golden brown, about 15 minutes. Remove from the oven and let cool completely.
Makes one pie to serve eight.