7 pounds Pastry for Two-Crust Pies
4 pounds raisins
4 1/2 quarts hot water
36 ounces granulated sugar
6 ounces cornstarch
2 teaspoons salt
6 tablespoons lemon juice
3 ounces margarine
Servings: 56
1. Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
2. Simmer raisins in water until plump. Cool slightly.
3. Combine sugar, cornstarch, and salt. Add to raisins and cook until thickened. Remove from heat.
4. Add lemon juice and margarine to raisin mixture. Cool slightly.
5. Portion 2 lb 4 oz (3 1/2-4 cups) filling into each unbaked crust. Moisten edge of bottom crust. Cover with perforated top crust. Seal edge, trim excess dough, and flute edges. Bake at 400°F for 30 minutes or until crust is golden brown.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, make 4 lb 8 oz dough for crusts and portion into 5 oz for bottom crust and 4 oz for top crust. For filling, portion 1 lb 14 oz (3-3 1/2 cups) filling per pie.
VARIATION:
Dried Apricot Pie. Use 5 lb dried apricots. Cover with hot water; let stand 1 hour. Cook slowly without stirring until tender. Combine 4 lb granulated sugar and 2 1/2 oz cornstarch. Mix with 1/2 cup cold water. Add to fruit a few minutes before it is done. Continue cooking until juice is clear. Proceed as for Raisin Pie.
4 pounds raisins
4 1/2 quarts hot water
36 ounces granulated sugar
6 ounces cornstarch
2 teaspoons salt
6 tablespoons lemon juice
3 ounces margarine
Servings: 56
1. Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
2. Simmer raisins in water until plump. Cool slightly.
3. Combine sugar, cornstarch, and salt. Add to raisins and cook until thickened. Remove from heat.
4. Add lemon juice and margarine to raisin mixture. Cool slightly.
5. Portion 2 lb 4 oz (3 1/2-4 cups) filling into each unbaked crust. Moisten edge of bottom crust. Cover with perforated top crust. Seal edge, trim excess dough, and flute edges. Bake at 400°F for 30 minutes or until crust is golden brown.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, make 4 lb 8 oz dough for crusts and portion into 5 oz for bottom crust and 4 oz for top crust. For filling, portion 1 lb 14 oz (3-3 1/2 cups) filling per pie.
VARIATION:
Dried Apricot Pie. Use 5 lb dried apricots. Cover with hot water; let stand 1 hour. Cook slowly without stirring until tender. Combine 4 lb granulated sugar and 2 1/2 oz cornstarch. Mix with 1/2 cup cold water. Add to fruit a few minutes before it is done. Continue cooking until juice is clear. Proceed as for Raisin Pie.
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