Ingredients
Serves 8
Step 1
Beat the egg yolks and beat in the buttermilk and vinegar. Add the sugar, flour, salt and grated rinds and mix well. Drain the raisins and add to the mixture.
Step 2
Line a 9" pan with pastry and add the filling. Top with crust and cut a vent. Brush with beaten egg. Bake in a 450°F. oven for 10 minutes. Reduce the heat to 350°F. and continue baking until the crust is nicely browned. Serve while still warm.
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Reviews (4)
Back to TopFor those of you who are trying to find Sultanas look for Thompsons, seeded/seedless Muscats or Zantes (go with Thompsons they're less money). Sultanas are a foreign raisin for the most part. Trust me on this. I'm a Raisin Grower of Armenian descent.
kelarjian
Fresno County, CA.
2/3/2015
This is a great recipe for raisin pie lovers! The citrus rinds added a good depth of flavor without overpowering. Do not pack the fruit rinds into the measuring spoon like brown sugar, or else there will be too much citrus flavor.
Anonymous
Los Angeles, CA
11/27/2011
Had been craving raisin pie so gave this one a go. It was soooo good!!! I mixed in some dried cherries with the raisins too (just a few). Yum. Takes me back to the pie my mom used to make. : )
Anonymous
4/1/2008
Hoping to recapture the raisin pie of my youth (Grandmother's), I am close with this one. Listening only to the oohs and ahhs of Thanksgiving guests rather than the palate of memory, the rating here would be four stars, for this pie excites when served fresh and warm, but services all hedonistic needs when served a day later.
donkline
NYC
11/26/2005
