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.
9 inch oven-proof pie dish by spraying with some
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.
Cook raisins in 1 cup water until hot and plump.
Add sugar and stir until dissolved.
In a small bowl, combine cornstarch and cold water.
Add to raisin mixture.
Boil 2 minutes, stirring constantly.
Remove from heat.
Gradually whisk half of raisin mixture into yolks, stirring constantly.
Return to the rest of the hot raisin mixture; whisk to blend.
Return to stove; boil 1 minute, stirring constantly.
Remove from heat and cool slightly. Add sour cream and vanilla.
Pour into shell.
In a medium saucepan combine 2 cups water, raisins, sugar, and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes.
While raisin mixture is simmering, dissolve cornstarch in 1/4 cup water. Stir cornstarch mixture into raisins and boil one minute. Remove from heat.
Stir lemon juice into raisin filling. Pour mixture into baked pie shell. Chill before serving.
Place raisins in pot and cover with water. In a medium bowl, place egg yolks and sugar and cream together. Add flavorings, cinnamon, nutmeg and mix. Bring raisin mixture to low boil and gently add in creamed mixture. Mix cornstarch with a little of raisin liquid and gently stir into raisin mixture. Heat until thickened to medium consistency. Pour into prepared pie crust. Top with remaining crust and bake at 350\u00b0 for 30 minutes or until golden brown.
Prepare and LIGHTLY bake a pie shell; cool.
In a
Wash raisins, add the water and simmer for 10 minutes.
Add the brown sugar.
Moisten the cornstarch with vinegar and orange juice (and a little water if using a chopped orange). Stir into the raisin mixture and cook until thick.
Add the milk.
Roll out half the pastry to line an 8-inch pie plate. Fill with the raisin mixture. Cover with the other half of the pastry.
Make three or four slits in the top crust. Bake at 400 F for 35 to 45 minutes.
he brown sugar to the raisin mixture, stirring to prevent lumps
23-cm (9-inch) pie plate with one pastry. Spoon
lour and add to the raisin mixture. Cook over low heat
lemon juice and salt to raisin mixture.
Cook over low
Combine raisins, sugar, flour, vinegar, butter and salt in boiling water.
Roll pie dough and spread bottom crust with margarine; add raisin mixture.
Wet edges of crust with water. Place top crust on top of filling and seal down good.
Bake in hot oven at 425\u00b0 for 15 minutes, then lower heat and bake until brown.
Prepare pastry.
Heat raisins and water to boiling; boil for 5 minutes.
Stir sugar and flour into raisin mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat.
Stir in nuts, lemon peel and lemon juice.
Pour filling into pie crust.
Cover with top crust, which has slits cut in it.
Seal and flute.
Bake for 30 to 40 minutes or until crust is brown and juice begins to bubble through slits.
Combine brown sugar, flour and salt in saucepan. Add raisin and boiling water and bring to a boil. Simmer until raisins are plump and mixture starts to thicken, about 10 minutes, stirring constantly.
Remove from heat and stir in lemon juice and lemon rind.
Let cool completely.
Pour cooled mixture into bottom pie crust. Moisten edge and add top crust, seal and flute edges. Cut small slits into top crust.
Bake in preheated 400 degree Fahrenheit oven for 35 to 45 minutes or until pastry is golden brown.
aisins, and pour into prebaked pie crust. Spread with meringue.
han the size of your pie pan. Remove top piece of
astry and line a 9\" pie plate.
In a saucepan