Dublin Core

Title

Raisin Pie

Subject

raisins

water

lemon

flour

sugar

butter

pastry

Description

Card 1 Front:

Raisin Pie

1½ c. raisins, seedless
1½c. boiling water, grated rind and juice of one lemon.
2 T. flour
½c. sugar
1 T. butter.
Cook raisins in boiling water until tender. Mix
flour, sugar & butter and add to raisins. Continue
to cook and stir until thick. And lemon
and juice. Cool slightly and bake between
two crusts.

Card 1 Back: blank

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# Raisin Pie

## Ingredients

- 1 1/2 cups seedless raisins
- 1 1/2 cups boiling water
- Grated rind and juice of one lemon
- 2 Tbsp flour
- 1/2 cup sugar
- 1 Tbsp butter
- Pastry for two pie crusts

## Instructions

1. Cook raisins in boiling water until tender.
2. Mix flour, sugar, and butter together and add to raisins.
3. Continue to cook and stir until thick.
4. Add lemon rind and juice.
5. Cool slightly and spoon filling between two crusts.
6. Bake at 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes.

## Editor's Notes

- **Baking time and temp** Baking temperature and time not specified on original card. Recommended: 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes (approximately 40 to 45 minutes total). The two-stage temperature is advisable because the filling is fully pre-cooked on the stovetop — starting hot ensures the bottom crust browns properly before the steam from the filling can soften it. Total bake time consistent with a standard 9-inch double-crust pie.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1960s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0009-20260629-0059

Coverage

Washington, US Wisconsin, US