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Raisin Pie
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
boil together until it thickens
bake with two crusts
Modern guidance to help you succeed with this vintage recipe
Boiling the raisins rehydrates them and allows their natural pectin to combine with the flour, creating a gel structure that thickens the filling without becoming gummy. The brown sugar's molasses content adds moisture and acidity, which helps prevent the filling from becoming too sweet while enhancing the raisins' complexity. Pre-cooking the filling ensures proper thickening and prevents a soggy bottom crust, as the filling enters the oven already set and requiring only heating through.
The raisin filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before assembling the pie. Unbaked assembled pie can be frozen for up to 2 months—bake directly from frozen, adding 15-20 minutes to the baking time.
Store baked pie covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, reheat individual slices in a 350°F oven for 10-12 minutes to re-crisp the crust. Avoid microwaving, which makes the crust soggy.
AI-generated tips from Chef Cecil's culinary database
The raisin filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before assembling the pie. Unbaked assembled pie can be frozen for up to 2 months—bake directly from frozen, adding 15-20 minutes to the baking time.
Store baked pie covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, reheat individual slices in a 350°F oven for 10-12 minutes to re-crisp the crust. Avoid microwaving, which makes the crust soggy.
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