Directions:
- Preheat oven to 375*.
- Prick crust with fork and prebake it for 5 minutes, it should not be coloring.
- In a 2 quart saucepan,combine the raisins, 2 cups water, brown sugar, lemon juice,and salt.
- Bring to a boil over medium-high heat, stirrin occasionally.
- In a small bowl, combine the cornstarch with the remaining 1/4 cup of water; whisk it into the raisin mixture and continue cooking and stirring until mixture is thick and bubbly.
- About 2 minutes.
- Stir in the butter and let the mixture cool.
- Pour the cooked filling into the crust and set aside.
- In a small bowl, or food processor, combine the flour, brown sugar, ginger, cinnamon, baking soda, and softened butter until crumbly.
- Sprinkle the crumb topping over the raisins pie.
- Bake, for about 25-30 minutes or until the top is golden brown -
- Cool and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.5 Kcal (2075 kJ) | ||
| Calories from fat | 147.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.4g | 25% | |
|---|---|---|---|
| Cholesterol | 22.88mg | 8% | |
| Sodium | 362.26mg | 15% | |
| Potassium | 196.3mg | 4% | |
| Total Carbs | 86.27g | 29% | |
| Sugars | 53.42g | 214% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 264.08 Kcal (1106 kJ) | ||
| Calories from fat | 78.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 25% | |
|---|---|---|---|
| Cholesterol | 12.2mg | 8% | |
| Sodium | 193.07mg | 15% | |
| Potassium | 104.62mg | 4% | |
| Total Carbs | 45.98g | 29% | |
| Sugars | 28.47g | 214% | |
| Dietary Fiber | 1.13g | 8% | |
| Protein | 1.84g | 7% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 10% | |
| Calcium | 35.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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