August 08, 2016
Comfort Food, Desserts, Nuts/Seeds,
Walnut, Fruit, Raisin, Budget-Friendly, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Summer, Thanksgiving, Winter, Oven Bake, Kosher, Vegetarian, Pies, Kosher Dairy more
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"An old Amish recipe loaded with flavor, made with cinnamon, allspice and a load of raisins, it's rich and moist, and sure to be a hit with everyone! Makes one double-crust pie"
Preheat oven to 400 degrees F.
Place raisins into a 2 quart saucepan with the water and orange juice and cook on medium heat for 5 minutes until raisins are plump. Meanwhile, combine the sugars, cornstarch and spices in a small bowl and stir well. Gradually add this to the raisin mixture and cook and stir for about 5 minutes until mixture thickens and bubbles.
Remove the raisins from the heat. Add nuts, butter and vinegar and stir to combine. Spoon mixture into the bottom piecrust, top with the second crust and crimp tightly. Cut slits in the top crust for steam to escape and brush lightly with beaten egg. Bake 25-30 minutes until golden brown and crust is completely baked.
Cool on wire rack until completely cool before slicing to serve.
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