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Sherried Raisin Pie Recipe
|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|
|Cold water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1897 Calories from Fat 229
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 16 g79.9%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 556.7 mg23.2%
Total Carbohydrates 432 g143.9%
Dietary Fiber 16.4 g65.6%
Sugars 320.4 g
Protein 13 g26%
Vitamin A 15.1% Vitamin C 20%
Calcium 23.2% Iron 38.8%
*Based on a 2000 Calorie diet
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 425Ã‚Â°F. 35-40 minutes or until pastry is golden.