My Raisin Pie Filling.
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worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
My Raisin Pie Filling.
Not your average raisin pie filling.
I love raisin pie and many people now days have never heard of it much less had it.
Mine is out of the ordinary.
It has 20 ounces of raisins or the whole big container.
Water.
1 heaping tablespoon of ground black pepper.
5 whole cloves ground.
1/4 teaspoon ground mace.
1/2 nutmeg seed grated.
1 teaspoon of cinnamon.
Bring raisins and enough water to cover at least twice to a boil and bring down to a simmer.
Cook like this until the cows come home with a lid on it.
It should reduce down to almost no liquid but some.
Next I'll put in some molasses about 2 tablespoons or so.
Brown sugar about 1 cup.
About 1/2 cup of Steens cane syrup.
About 1/2 teaspoon of kosher salt.
If everything looks right I will let it cool down some and add water if needed and corn starch to thicken.
Once cold it should be rather stiff and able to hold up on its own at room temperature.
Here is what it is so far.
Didn't need any additional water.
Cooling off for the corn starch.
If you add it in while hot it will just make lumps.
I love raisin pie and many people now days have never heard of it much less had it.
Mine is out of the ordinary.
It has 20 ounces of raisins or the whole big container.
Water.
1 heaping tablespoon of ground black pepper.
5 whole cloves ground.
1/4 teaspoon ground mace.
1/2 nutmeg seed grated.
1 teaspoon of cinnamon.
Bring raisins and enough water to cover at least twice to a boil and bring down to a simmer.
Cook like this until the cows come home with a lid on it.
It should reduce down to almost no liquid but some.
Next I'll put in some molasses about 2 tablespoons or so.
Brown sugar about 1 cup.
About 1/2 cup of Steens cane syrup.
About 1/2 teaspoon of kosher salt.
If everything looks right I will let it cool down some and add water if needed and corn starch to thicken.
Once cold it should be rather stiff and able to hold up on its own at room temperature.
Here is what it is so far.
Didn't need any additional water.
Cooling off for the corn starch.
If you add it in while hot it will just make lumps.
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Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
worth1
- Reactions:
- Posts: 18156
- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: My Raisin Pie Filling.
The amount of liquid dictated 1/4 cup of corn starch mixed with enough cold water to make something like a heavy cream.
Put it in the cooled off filling and slowly bring back to a simmer while stirring constantly.
Never stop.
If everything is correct it will thicken into a thick hot lava or wet concrete.
At this point if wanted you could stir in some cream cheese.
I'm tempted but won't.
Raisins never tasted so good.
Put it in the cooled off filling and slowly bring back to a simmer while stirring constantly.
Never stop.
If everything is correct it will thicken into a thick hot lava or wet concrete.
At this point if wanted you could stir in some cream cheese.
I'm tempted but won't.
Raisins never tasted so good.
You do not have the required permissions to view the files attached to this post.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
worth1
- Reactions:
- Posts: 18156
- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: My Raisin Pie Filling.
Got really busy this morning.
Had to thicken the filling with some flour.
Had to make a pie crust for the bottom and used puff pastry for the top.
Pie crust made with flour salt homemade lard and water.
Difficult to work with because I didn't use a lot of water.
Too much water and over working pie dough makes concrete crust.
When I start doing all this no time for pictures.
From the leftover puff pastry a made a raisin pie pocket thing.
Here's the only one I have using a very old family heirloom pastry blender.
Had to thicken the filling with some flour.
Had to make a pie crust for the bottom and used puff pastry for the top.
Pie crust made with flour salt homemade lard and water.
Difficult to work with because I didn't use a lot of water.
Too much water and over working pie dough makes concrete crust.
When I start doing all this no time for pictures.
From the leftover puff pastry a made a raisin pie pocket thing.
Here's the only one I have using a very old family heirloom pastry blender.
You do not have the required permissions to view the files attached to this post.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
worth1
- Reactions:
- Posts: 18156
- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: My Raisin Pie Filling.
My first one out on the cooling rack.
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Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
worth1
- Reactions:
- Posts: 18156
- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: My Raisin Pie Filling.
Second one out 6 minutes later.
Both baked at 400F for about 25 minutes.
I can't wait for them to cool off.
Both baked at 400F for about 25 minutes.
I can't wait for them to cool off.
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Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
worth1
- Reactions:
- Posts: 18156
- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: My Raisin Pie Filling.
Evidence of flaky pie crust.
Been making this crust since I was really young.
No real recipe just do it by look and feel.
The puff pastry not connected to bottom pie crust edge was on purpose to get the fluffy edge effect.
Been making this crust since I was really young.
No real recipe just do it by look and feel.
The puff pastry not connected to bottom pie crust edge was on purpose to get the fluffy edge effect.
You do not have the required permissions to view the files attached to this post.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
worth1
- Reactions:
- Posts: 18156
- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: My Raisin Pie Filling.
Just what the doctor ordered.
Yummy
Yummy
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Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
brownrexx
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- Posts: 2079
- Joined: Thu Dec 12, 2019 1:05 pm
- Location: Southeast PA, zone 6b
Re: My Raisin Pie Filling.
I live in PA Dutch country and raisin cookies are very popular here. They make a cut out cookie, top with raisin filling like yours and then add a top cookie and press the edges together and bake. Hubby loves them but I find them to be a bit sweeter than I like. Sometimes I eat the cookie part all around the edges and leave the center for him!