Photo courtesy Springhill Baptist Church
Donna’s mother, Dixie Shrum, makes this pie for me several times throughout the year, but especially at Thanksgiving and Christmas. This year she won first place in the Pie Baking Contest at Springhill Baptist Church with her Raisin Pie. Some people have never had raisin pie, or maybe have never heard of it. It’s one of my favorite kinds of pie.
Nana’s Raisin Pie
Filling Recipe
2 c raisins
2 c water
1/4 c all-purpose flour or 2 Tbs cornstarch
1/2 c sugar
1 Tbs butter
1 Tbs vinegar
Put raisins and water in a medium saucepan and heat on stove until boiling.
Mix flour/cornstarch & sugar.
Add flour or cornstarch and sugar mixture. Continue boiling until liquid is clear.
Remove from heat and add butter & vinegar, stirring until the butter melts.
Pour into an unbaked pie shell and top with another unbaked pie shell for two-crust pie. Poke holes or make decorative slits in top crust. Place on parchment lined baking sheet.
Bake in pre-heated over at 425 for 30 minutes or until the crust is golden brown.
Crust Recipe
2 c all-purpose flour
2/3 c Crisco shortening
4 TBs buttermilk (or put 1/2 tsp vinegar in a bowl and add 4 TBs milk)
Use pastry blender, a fork, or your fingers to combine flour & shortening until they look like little pea-sized balls.
Add milk and continue to combine until dough forms.
Pinch both crusts together and flute the edges around the edge of the pie plate. Cut slits in top crust.
Bake in preheated oven at 450 for 30 minutes until golden brown.
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