RAISIN PIE BARS RECIPES

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OLD FASHIONED RAISIN PIE I RECIPE | ALLRECIPES



Old Fashioned Raisin Pie I Recipe | Allrecipes image

This recipe was given to me 41 years ago by my husband's grandmother.

Provided by Linda

Categories     Desserts    Pies    Vintage Pie Recipes    Raisin Pie Recipes

Yield 1 -9 inch pie

Number Of Ingredients 9

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
  • Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 408.8 calories, CarbohydrateContent 64.6 g, CholesterolContent 3.8 mg, FatContent 16.5 g, FiberContent 3.1 g, ProteinContent 3.9 g, SaturatedFatContent 4.7 g, SodiumContent 324.7 mg, SugarContent 34.9 g

RAISIN BARS RECIPE | MARTHA STEWART



Raisin Bars Recipe | Martha Stewart image

If you're a fan of fig bars, these sweet treats will surely hit the spot.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

Unsalted butter, softened, for baking sheet
2 cups raisins (about 13 ounces)
1 cup sugar
1 teaspoon cornstarch
1/2 cup apple cider
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons coarse salt
1 1/4 cups vegetable shortening
1 1/4 cups packed light-brown sugar
1 large egg
1 1/4 teaspoons pure vanilla extract
2 1/2 cups old-fashioned rolled oats

Steps:

  • Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
  • Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
  • Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
  • Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

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