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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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this pie has just a few raisins in its filling and a spicy crumb topping to add a contrasting texture.. it is an excellent interpretation of raisin pie and a scoop of ice cream on top makes it even better Ingredients:
1 (9 inch) pie pastry shells |
1/2 cup dark raisin |
2 1/4 cups water |
1 cup brown sugar, packed |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
2 tablespoons cornstarch |
2 tablespoons butter |
1 cup all-purpose flour |
1 cup brown sugar |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 cup butter, softened |
Directions:
1. preheat oven to 375*.
2. prick crust with fork and prebake it for 5 minutes, it should not be coloring.
3. in a 2 quart saucepan,combine the raisins, 2 cups water, brown sugar, lemon juice,and salt.
4. bring to a boil over medium-high heat, stirrin occasionally.
5. 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.
6. about 2 minutes.
7. stir in the butter and let the mixture cool.
8. pour the cooked filling into the crust and set aside.
9. in a small bowl, or food processor, combine the flour, brown sugar, ginger, cinnamon, baking soda, and softened butter until crumbly.
10. sprinkle the crumb topping over the raisins pie.
11. bake, for about 25-30 minutes or until the top is golden brown -
12. cool and refrigerate.
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