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Sherried Raisin Pie

chef.pierre's picture
Ingredients
  Water 1 1⁄4 Cup (20 tbs)
  Sherry/Apple juice 2⁄3 Cup (10.67 tbs)
  Sultana raisins 2 1⁄4 Cup (36 tbs)
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Cornstarch 5 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  Butter 2 Tablespoon
Directions

Pour 11/4 cups water and sherry over the raisins.
Bring to a boil; then cover, and simmer for 5-6 minutes.
Stir in the brown sugar and the cornstarch mixed smoothly with 1/4 cup cold water.
Stir, and cook until thickened and clear.
Add cinnamon, vanilla and butter.
Taste and if sweet, add 1 or 2 teaspoons of vinegar or lemon juice.
If not sweet enough, stir in 1 or 2 tablespoons brown sugar.
Cool and scrape into a 9-inch unbaked pie shell.
Cover with pastry top, and bake at 425°F for 35-40 minutes or until pastry is golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Interest: 
Party

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