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.
For the marmalade, place the orange
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.
In saucepan combine sugar, cornstarch, salt, water, syrup and raisins.
Cook and stir until bubbly.
Cook 2 minutes more. Remove from heat and stir in lemon juice and margarine.
Pour filling into pastry lined pie plate glass pie dish; filling will be thin.
Cover with top crust.
Bake at 425\u00b0 for 10 minutes. Reduce temperature to 375\u00b0 and bake 30 minutes more or until crust is golden brown.
Makes 8 servings.
Combine raisins and water and boil 5 minutes.
Blend sugar, cornstarch, cinnamon and salt.
Add to raisins and cook, stirring until clear.
Remove from heat and stir in vinegar and margarine. Cool slightly and turn into pastry lined pan.
Cover with top pastry or lattice strips.
Bake at 425\u00b0 for 30 minutes or until golden brown.
In a large bowl, beat eggs; add sour cream.
Stir in raisins, brown sugar, cinnamon, nutmeg and salt.
Place this in a 9-inch pie shell.
Place top crust over filling.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and bake 25 minutes or more until filling is set.
If desired, sprinkle with nutmeg.
(Try baking without top crust.)
FOR THE PIE:
Preheat oven to 375 degrees F.
Peel & slice peaches.
Mix peaches with other filling ingredients.
Pour into an unbaked 9\"-10\" deep dish pie shell.
Bake about 30 minutes, until pie is slightly brown.
While pie is baking, prepare the topping.
FOR THE TOPPING:
Blend cold butter, sugar, flour & cinnamon with pastry cutter, until crumbs are the size of small peas.
Sprinkle topping evenly over pie, & bake another 15 minutes.
Cool to room temperature, then chill in refrigerator before serving.
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils
FOR THE PIE:
Brush the crust with
plastic wrap and refrigerate for at least 30 minutes.
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
FOR THE PIE:
Blend the pumpkin in
rumbs and set aside.
For the pie, stir together the sugar
ven to 425 degrees.
For the crust: Combine flour and
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425\u00b0F for 15 minutes. Lower heat to 350\u00b0F and cook 25 minutes. Store in refrigerator.
For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
Combine sugar, flour, cinnamon and nutmeg (for juicy pie, omit flour).
Add sugar mixture to the sliced apples, toss to coat fruit.
Fill a pastry-lined 9-inch pie plate with apple mixture; dot with butter.
Adjust top crust, seal and flute edge.
Sprinkle with sugar on top if desired.
Cover edge of pie with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil, bake for 20 to 25 minutes more or until crust is golden.
Cool or serve warm with ice cream.
****FOR THE PIE****.
In a microwave-safe
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.