Ingredients and Weight:
- Pie crust:
- All-purpose flour: 2 cups (250g)
- Sugar: 1/2 cup (100g)
- Salt: 1 teaspoon (5g)
- Unsalted butter (cold and cut into cubes): 1 cup (2 sticks or 227g)
- Ice water: 4-6 tablespoons (60-90ml)
- Raisin filling:
- Seedless raisins: 2 cups (340g)
- Sugar: 1 cup (200g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Salt: 1/4 teaspoon (1g)
- Butter: 1/2 cup (1 stick or 113g)
- Milk and sugar mixture:
- Milk: 1/2 cup (120ml)
- Sugar: 1/4 cup (50g)
Preparation Time:
- Pie crust: 30 minutes
- Raisin filling: 15 minutes
- Assembly: 15 minutes
Cooking Time:
- Raisin filling: 20-25 minutes
- Pie: 40-50 minutes
Difficulty Level:
Preparation Method Steps:
- Make the pie crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the raisin filling: In a large skillet over medium heat, combine the raisins, sugar, cinnamon, nutmeg, salt, and butter. Cook, stirring occasionally, until the raisins are plump and the sugar has dissolved, about 20-25 minutes. Remove from heat and let cool slightly.
- Preheat oven and prepare the pie plate: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out half of the dough to a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie plate and trim the edges. Pour the raisin filling into the pie crust.
- Make the milk and sugar mixture: In a small bowl, whisk together the milk and sugar.
- Roll out and top the pie: Roll out the remaining dough to an 11-inch (28 cm) circle. Cut into 1-inch (2.5 cm) wide strips. Brush the edges of the pie crust with the milk and sugar mixture, then arrange the strips over the filling, forming a lattice pattern. Trim any excess dough.
- Bake: Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool and serve: Let the pie cool for at least 2 hours before serving.
Nutritional Information:
- Calories: 420
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Sugar: 40g
- Protein: 4g
Dish Characteristics:
- Flaky, buttery crust
- Sweet and tangy raisin filling
- Classic American dessert
- Perfect for a special occasion or a warm and comforting treat
User Comments:
- "This pie was absolutely delicious! The crust was perfect and the raisin filling was sweet and tangy."
- "I made this pie for my family and they loved it. It was a perfect ending to our Thanksgiving dinner."
- "I'm not usually a fan of raisin pie, but this one changed my mind. It was so good!"
Special Precautions and Tips:
- Use cold butter and ice water when making the pie crust to prevent a tough crust.
- If you don't have a pastry cutter, you can use two forks to work the butter into the flour.
- Don't overwork the dough, otherwise it will become tough.
- Let the pie cool for at least 2 hours before serving to allow the filling to set.
- Top the pie with whipped cream or ice cream for an extra special treat.
