PIE RECIPES: Raisin Pie . . . Praline Apple Pie
Raisin Pie 2 cups raisins 2 cups milk 2 tablespoons flour 2 tablespoons cornstarch 1 1/2 cups sugar 4 eggs, separated 10-inch pie shell, baked 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar In a saucepan with a small amount of water, heat rais...
2 cups raisins
2 cups milk
2 tablespoons flour
2 tablespoons cornstarch
1½ cups sugar
4 eggs, separated
10-inch pie shell, baked
½ teaspoon vanilla
¼ teaspoon cream of tartar
In a saucepan with a small amount of water, heat raisins until they plump. Drain and set aside to cool.
In another saucepan, mix milk, flour, cornstarch, sugar and egg yolks. Cook over medium heat until thick and creamy. Fold in raisins. Pour into baked pie shell.
In a bowl, beat egg whites with vanilla and cream of tartar until stiff peaks form. Spread over raisin filling, and bake in a 350-degree oven for 10 to 15 minutes to brown the peaks.
Praline Apple Pie
1¾ cups all-purpose flour
1 teaspoon Domino or C&H Granulated Pure Cane Sugar
½ teaspoon salt
1 cup cold butter
1 teaspoon cider vinegar
4 to 6 tablespoons cold water
6 cups thinly sliced peeled tart apples
1 tablespoon ginger ale
1 teaspoon lemon juice
1 teaspoon vanilla extract
¾ cup Domino® or C&H® Granulated Pure Cane Sugar
¼ cup all-purpose flour
3 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter, cubed
¼ cup butter, cubed
½ cup Domino® or C&H® Pure Cane Dark Brown Sugar
½ teaspoon vanilla extract
2/3 cup pecan halves
2 tablespoons heavy whipping cream
In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
In a large bowl, toss apples with ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400 degrees for 55 to 65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar and vanilla; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream. Immediately pour over pie. Bake 3 to 5 minutes longer or until topping is bubbly. Cool on a wire rack.
Yield: Serves 8.