RUM RAISIN PIE

RUM RAISIN PIE

Continuing the interest in classic fall pies, it's time to introduce a new twist on an old favorite.  An East Coast and Southern States favorite is the Raisin or Sour Cream Raisin Pie.  With its substantial, rich flavor this pie definitely a worth trying, particularly when you hit the standing recipe with just a hint of rum or rum flavoring.

RAISIN PIE

·        1 Pie Crust Pastry for Double Crust Pie

·        4 Cups Raisins

·        4 Cups Water

·        1 Cup Brown Sugar

·        5 Tbs. Cornstarch

·        1 tsp.  Cinnamon

·        1/2 tsp. Salt

·        2 tsp. Lemon Juice

·        3 Tbs. Butter

·        1 tsp. Vanilla

·        1 tsp. Rum or Rum Flavoring

Preheat oven to 425°.  Roll out both top and bottom pastry crusts.  Spray a deep dish pie plate with baking spray and line with bottom pastry crust. 

Combine raisins and water in saucepan, bring to boil and cook for 5 minutes.  Blend brown sugar, cornstarch, cinnamon, and salt together, slowly stir into hot raisins.  Cook and stir until thick and syrup is clear.  Remove from heat, and stir in lemon juice, butter, rum, and vanilla.  Cool slightly
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Pour raisin filling into pastry.  Cover with top crust and seal edge with a fork.  Vent top crust with a couple slits.  Bake 30-35 minutes, cover with foil if necessary during baking if crust gets too brown.  Cool before serving.  Serve with ice cream or whipped cream.