Stir together flour, baking powder, baking soda, cinnamon and nutmeg, set aside.
In large mixer bowl, cream butter and sugar until light.
Beat in eggs and vanilla.
Add flour mixture to creamed butter mixture alternately with raisin pie filling, blending well after each addition.
Spread in greased 13x9 pan. Bake in 350 degree oven for 30 mins or until done.
Cool and serve.
In medium saucepan, blend together brown sugar, dry mustard, and ginger.
Stir in raisin pie filling, 2 tablespoons water, the vinegar, and Worcestershire sauce; heat to boiling.
Serve with ham.
Makes 2 1/2 cups.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
irmly into a 10-inch pie tin, making sure the bottom
s soft, it is easy to scoop out the guts
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
Bake in preheated oven for 40 minutes, until crust is golden brown.
ircle into a 9 inch pie pan. Cut the other pastry
9-inch deep-dish pie plate.
Trim dough leaving
This recipe is for a small pie.
Put water up to raisins in saucepan.
Let come to boil and then simmer 15 to 20 minutes. Remove from heat and add thickening and slice of butter.
Pour into crust and top with crust.
Bake at 450 degrees until crust starts to brown.
When crust begins to brown, turn heat to 325-350 degrees.
Bake approximately 35 minutes.
Mix first sixingredients together in a saucepan and heat to boiling.
Mix cornstarch with a little cold water; add to hot mixture and stir until thickened.
Stir raisins into hot mixture; remove from heat.
line pie pan with pastry, sprinkle flour over the bottom, pour in filling, dot with butter and cover with second pie crust.
Crimp edges attractively and either pierce top crust in several places with a fork or slash with a knife to let steam escape.
Bake in a preheated 425F oven for 35 to 40 minutes.
Preheat oven to 450 degrees F (225 degrees C).
In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.
Preheat oven to 375 degrees F ( 190 degrees C).
Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.
Preheat oven to 425 degrees F ( 220 degrees C).
Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
Bake for 40 to 45 minutes, or until crust is golden brown.
Cook raisins in water.
Cool and pour into unbaked pie crust. Combine remaining ingredients.
Mix with a spoon.
Spread over top of pie.
Cook at 350\u00b0 until golden brown, about 40 minutes.
Beat eggs; mix well with the melted butter, vanilla, sugar and vinegar.
Bring the raisins to boil in water; drain.
Add to first mixture with the pecans.
Pour into unbaked pie
shell. Bake at 375\u00b0 for about 40 minutes.
Do not try to increase this recipe.
A lot like pecan pie - good!
Preheat oven to 375 degrees F (190 degrees C.)
In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Boil raisins in 1 3/4 cups water for 5 minutes.
Combine brown sugar, cornstarch, cinnamon and salt.
Moisten with remaining 1/4 cup water.
Add to raisins, stirring until mixture boils.
Remove from heat and add butter and vinegar.
Pour into pastry lined 9-inch pie pan.
Cover with top crust.
Bake 15 minutes at 425\u00b0, then reduce heat to 350\u00b0 and bake until brown.
Mix sugar, flour, cinnamon and nutmeg together.
Combine with tomatoes, apples, and raisins.
Put into pie shell, dot with butter.
Place the top crust on; make steam vents.
Brush the top with milk and sugar.
Bake at 400 for 40 to 45 minutes.
Preheat oven to 325\u00b0.
Cream butter and sugar, adding sugar slowly, creaming until fluffy.
Add eggs; mix well.
Add the spices, raisins, vanilla extract and pecans.
Pour into pie crust and bake at 325\u00b0 for 45 minutes.
Easy and tasty.
Bon Appetit!