PREACHER'S COMIN' RAISIN PIE

From Catherine Allen of Staunton

INGREDIENTS:

DIRECTIONS:  Combine all ingredients; mix well.  Pour into pastry shell and bake at 300� for approximately 50 minutes.  Makes 1 pie.

RAISIN PIE

From Lily Fulk of Fulks Run

INGREDIENTS:

DIRECTIONS:  Mix together and pour into unbaked pie shell.  Add top crust and bake at 350� until golden brown.

RAISIN WALNUT DELUXE PIE

From Theresa Hart of Huddleston

ingredients:

directions:  Preheat oven to 375�.  In medium bowl, with mixer on low speed, beat eggs slightly.  Add sugar, butter or margarine and vanilla; heat until well blended.  Stir in raisins and walnuts.  Pour into unbaked pie shell; bake 40 to 50 minutes or until knife inserted in center comes out clean.  Let cool completely on wire rack before cutting.  Refrigerate any remaining pie.  Makes 6 to 8 servings.

RAISIN PIE WITH SOUR CREAM

From Frances Pierce of Valentines

INGREDIENTS:

DIRECTIONS:  Mix together sugar, half & half, and flour in sauce pan; cook until thick.  Add small amount of egg yolk; mix together and cook another minute.  Soak raisins in hot water for 5 minutes; drain; add butter; mix with cooked mixture.  Fold in sour cream; pour into baked pie shell and chill.  Serve with ice cream or whipped cream.

RAISIN PIE

From Sandra Donovan of Warrenton

INGREDIENTS:

DIRECTIONS:  Boil all ingredients together for 2 minutes and cool.  Use as filling in a double crust pie.  Bake at 425� for 25 minutes, reduce heat to 350� and bake until crust is brown.

RAISIN MOLASSES PIE

From Janet White of Churchville

INGREDIENTS:

DIRECTIONS:  Line a 9� pan with a crust.  In a double boiler, combine the first 5 ingredients; cook for 15 minutes, stirring occasionally.  Combine and stir in the last 2 ingredients.  Cook filling for 15 minutes longer, stirring from time to time.   Cool it slightly.  You may flavor with 1/2 teaspoon cinnamon.  Fill the pie shell and bake at 450� for 10 minutes; reduce heat to 350� and bake it � hour longer.

MATTIE NEELEY'S RAISIN PIE

From Juanita Bowen of Duffield

INGREDIENTS:

DIRECTIONS:  Boil raisins in 3 cups of water for 10 minutes.  Add lemon juice and sugar.  Mix 3/4 cup water with flour for thickening.  Stir into raisin mixture, bringing to a boil, stirring constantly until thickened.  Cool to lukewarm before putting into baked pie shells.  Makes 2 pies.

RAISIN CREAM PIE

From R.L. Burkholder of Harrisonburg

INGREDIENTS:

DIRECTIONS:  Stir together all ingredients and pour into a piecrust.  Bake at 350� for 40 minutes or until crust is brown.

RAISIN PIE

From Jo Anne Savan of Northport, NY

INGREDIENTS:

DIRECTIONS:  Line 8� pie plate with pastry.  Cook raisins in water for 5 minutes.  Mix sugar and cornstarch; add to the raisins and cook until thick, about 5 minutes.  Remove from heat and stir in the remaining ingredients; cool.  Fill pie shell.  Cover with top crust, slash and bake at 425� for 30 to 35 minutes.

ANTIOCH RAISIN CREAM PIE

From W. Person of Windsor

INGREDIENTS:

DIRECTIONS:  Prepare either a pastry or a crumb-crust shell in an 8� pie pan.  Combine sugar, egg yolks and melted butter.  Add raisins, cream, vinegar, salt and spices.  Fold in stiffly beaten egg whites.  (I like to add a teaspoon of vanilla here; you taste it yourself and see if you want to use it.)   Turn into the pan; if using a pastry crust, bake 10 minutes at 425�, reduce heat to 350� for 20 minutes more.  If using a crumb crust, bake 30 minutes at 350�.  Cool before serving.

RAISIN PIE

From Carol Boyer of Fort Valley

INGREDIENTS:

DIRECTIONS:  Prepare crust.  Mix sugar, eggs, butter, vanilla and vinegar together; pour this mixture over the nut and raisin crust.  Bake at 375� until set.

SPICY-WALNUT RAISIN PIE

From Francine Huntzinger of Stafford

INGREDIENTS:

DIRECTIONS:  Heat over to 375�.  Beat the first 8 ingredients with hand beater until blended.  Stir in walnuts and raisins.  Pour into pastry-lined pie plate and bake until set, 40 to 50 minutes.

HONEY RAISIN PIE

From Anna Ginters of Bethesda, MD

INGREDIENTS:

DIRECTIONS:  Combine first 6 ingredients and heat to boiling.  Mix cornstarch with a little cold water; add to hot mixture and stir until thickened.  Rinse raisins; stir into hot mixture and remove from heat.  Line pie pan with pastry; sprinkle with flour; pour in filling; dot with butter and cover with top crust.  Bake in preheated over at 425� for 35 to 40 minutes.  Makes 1 (9 inch) pie.

RAISIN PIE

From G.E. Woodard of Suffolk

INGREDIENTS:

DIRECTIONS:  Cover bottom of crust with raisins and cover raisins with cinnamon.  To make the custard, combine eggs, sugar, margarine, vanilla, flour and milk.  Pour custard over raisins and cook at 350� until custard is brown and does not shake.  Beat 4 tablespoons of sugar with egg whites to make the meringue; add 1 teaspoon of vanilla.

GRAPE NUT RAISIN PIE

From Opal Homan of Mount Sidney

INGREDIENTS:

DIRECTIONS:  Combine the first 5 ingredients; add butter and cook in saucepan 10 minutes; cool.  Place in unbaked pie shell, making a plain top or lattice top pastry.  Bake in preheated oven at 450� for 15 minutes; decrease heat.  Bake at 350� for 25 minutes longer. 

SOUR CREAM RAISIN PIE

From Evelyn Hicks of Petersburg

INGREDIENTS:

DIRECTIONS:  Combine all ingredients and turn into pie shell.  Bake at 450� for 15 minutes; reduce to 350� for 30 minutes.

RAISIN PIE

From Bernadine McGuigan of Mineral

INGREDIENTS:

DIRECTIONS:  Wash raisins; drain.  Add water; simmer for 10 minutes.  Add corn syrup mixed with cornstarch and salt; cook for 3 minutes, stirring constantly; cool.  Pour into pastry-lined pie pan; arrange strips of pastry over top.  Bake in preheated oven at 425� for about 20 minutes.

RAISIN TARTLETS

From Barbara Thomason of Dinwiddie

INGREDIENTS:

DIRECTIONS:  Line 8 muffin pans with pastry.  Combine raisins and nuts; add lemon juice and sugar.  Fill pastry-lined pans.  Bake at 400� for 15 to 20 minutes.

CRANBERRY AND RAISIN PIE

From Frank Huhn of Orange

INGREDIENTS:

DIRECTIONS:  Preheat oven to 400�.  Line a pie tin with pastry.  Mix all the ingredients; pour into the unbaked pie shell; make a lattice top curst, and bake for 40 to 50 minutes or until the crust is brown.

BUTTERMILK RAISIN PIE

From Barbara Thomason of Dinwiddie

INGREDIENTS:

DIRECTIONS:  Mix cornstarch, 1 cup sugar and salt in top of double boiler; add buttermilk, raisins and lemon juice and cook over direct heat, stirring constantly until mixture boils and thickens.  Beat eggs yolks until thick; stir in a little of the hot mixture; pour back into top of double boiler.  Place over boiling water and cook 2 minutes longer, continuing to stir.  Remove from heat and stir in butter until melted.  Cool slightly; pour into cooled baked pie shell.  Beat egg whites until stiff; gradually beat in the 1/4 cup sugar until meringue is very thick and smooth.  Swirl meringue over pie filling, being sure it touches crust all around.  Bake at 350� for 12 to 15 minutes or until meringue is nicely toasted.  Remove to cake rack to cool thoroughly before cutting.

RAISIN PIE 

From Hope Blevins of Lignum

INGREDIENTS:

DIRECTIONS:  Combine all ingredients and cook until thick.  Pour into a baked pie shell.  May top with meringue.  * I use apple pie spice.

RAISIN NUT PIE 

From Barbara Thomason of Dinwiddie

INGREDIENTS:

DIRECTIONS:  Mix together the first 6 ingredients; stir in raisins and nuts.  Pour into pastry shell.  Bake at 350� for 45 to 55 minutes or until knife inserted half way between center and edge comes out clean.

RAISIN PIE 

From Lynn Westfall

INGREDIENTS:

DIRECTIONS:  Beat eggs; add sugar and butter, beating at all times until thick and fluffy.  Beat in molasses until that is fluffy.  Add walnuts and vanilla, beat gently while adding the raisins.  Pour into unbaked 9� pie shell.  Bake at 375� for 30 minutes or until firm in center.

ALMEDA'S RAISIN PIE 

From Joyce Hobbs of Hague

INGREDIENTS:

DIRECTIONS:  Combine the first 4 ingredients in a saucepan; heat until mixture is hot; simmer for 5 minutes.  Combine the next 4 ingredients and blend well; stir into the raisin mixture and simmer, stirring constantly for about 5 minutes or until mixture is smooth and thickened; add butter.  Remove from heat and let cool.  Pour the cooked filling into the pastry-lined pie pan.  Arrange the top curst, seal and flute the edges.  Cut vents in the top crust; sprinkle lightly with sugar.  Bake at 425� for 30 to 40 minutes or until crust is a lovely brown.

DORA TAYLOR'S RAISIN PIE 

From David Taylor of Pounding Mill

INGREDIENTS:

DIRECTIONS:  Cover raisins with water; add margarine and cook until tender (about 10 minutes); set aside.  Mix the rest of the ingredients together; cook over medium low heat, stirring occasionally to keep from sticking.  Cook until thickened (about 10 minutes); fold in drained raisins and cook an additional 5 minutes.  Pour into pie shells; top with meringue and brown in the oven. 

ONE CRUST RAISIN PIE

From Mrs. Mignon Xander of Mt. Solon

INGREDIENTS:

DIRECTIONS:  Put sugar, raisins and water on to boil.  Mix the rest of the ingredients together; add to boiling mixture.  Cook until thick; pour into the baked pie shell; top with meringue make from the egg whites, beaten stiff, and brown at 300�.

EXQUISITE PIE

From Eleanor Howell of Littleton, NC

INGREDIENTS:

DIRECTIONS:  Cream sugar and eggs; add vinegar and margarine; mix thoroughly.  Add raisins, pecans and coconut.  Pour mixture into an unbaked pie shell; bake at 350� for 35 minutes.

RAISIN PIE

From Sue Hudson of DeWitt

 INGREDIENTS:

DIRECTIONS:  Combine all ingredients except raisins and butter.  Cook over medium heat until thick; stir in raisins and butter.  Pour into baked pie shell and chill until firm.

RAISIN BUTTERSCOTCH PIE 

From Faith Strong of Bumpass

INGREDIENTS:

DIRECTIONS:  Heat butter and 3/4 cup of sugar until melted.  Add 2 cups milk and scald over boiling water, stirring to dissolve sugar.  Combine cornstarch, remaining milk, raisins, salt and egg yolks and beat well; add to milk mixture and cook until thickened, stirring constantly; add 2 tablespoons of vanilla.  Pour into pastry shell, top with brown sugar meringue.  To make the meringue, beat egg whites until frothy; add 4 tablespoons of brown sugar gradually and beat until stiff; add 1/2 teaspoon of vanilla.  Bake at 325� for 15-18 minutes. 

RAISIN CRISSCROSS PIE 

From Lynn Westfall

INGREDIENTS: