Raisin Pie (Martha Stewart's)
1½ cups golden raisins
1½ cups dark raisins
1 cup sugar
¼ cup flour
zest of 1 lemon
2 tablespoon fresh lemon juice
4 cups boiling water
2 pie crusts, chilled
Glaze: 1 egg plus heavy cream, well mixed.
Preheat oven to 425º. Soak raisins in boiling water until plump. Drain.
Stir into raisins the sugar, flour, lemon juice and lemon zest.
Put holes (about half-dime sized) in top pastry crust. Fill standard 9"
pie pan with raisin mixture. Leave about½"-½" overhang in top crust;
roll under itself to form thick edge of crust.
Brush glaze on top crust. Bake at 425ºF for 20 minutes. Reduce heat to
375ºF, bake for 30-35 minutes more.
Variant: 1 cup of each type of raisins, plus 1 cup chopped dried
1 cup lime juice
about 5 limes, or 30 key limes
1 - 14 ounce can sweetened condensed milk
4 egg, beaten
1 - 9 inch prepared graham cracker crust
1 tablespoon grated lime zest (optional)
Preheat oven to 375ºF
Combine the egg yolks, sweetened condensed milk and lime
juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 30 minutes. The turn on broiler
and broil for a few minutes to cook the top portion.
Old Fashioned Ginger Ale, Unfiltered
(Similar to "Bruce Cost Ginger Ale, unfiltered")
1 pound peeled ginger (about 1 1/3 pound unpeeled)
3 cups water
1 1/2 cup granulated sugar. Pure cane preferred.
Can substitute half sugar and half Splenda.
juice one lime (or lemon), about 1.5 fl oz.
10 liter bottles of chilled seltzer or club soda
Peel and slice ginger across the grain into 1/8 inch wheels. Put in
blender with 2 cups water and run until the ginger is reduced to a
thick-liquid like texture. Add third cup water and cook in a small
saucepan at a low simmer, covered, 45 minutes. Let sit covered 30 more
Add sugar and a pinch of salt, stirring, until it has dissolved.
Reheat if needed. Chill syrup in a covered container until cold.
Add lime juice. Makes about 45 fl oz.
Mix ginger syrup with seltzer, about 1:8 ratio.
about 4-5 fluid oz per liter of seltzer.
Makes about 10 liters.
Makes one 9-10 inch pie
2 crusts for a 9 inch plate
6-7 large (4 pounds) apples (firm & tart as Granny Smith), peeled,
cored, cut into thin slices. This makes a very thick pie.
2/3 cup brown sugar
¼ teaspoon salt
1½ tablespoon cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
optional: ½ cup raisins
Low sugar alternative: ¼ cup brown sugar and ½ cup Splenda
Preheat oven to 450º. Mix the dry ingredients together, sprinkle over
the apples, and tumble to mix. Put one crust in pie plae, then put apple mixture
in; cover with a top
crust. Prick top crust with a fork. Bake for 10 minutes at 450º, reduce to
350º and bake an additional 50 min. Turn the pie around halfway
through to equalize the baking front to back.
4 large apples
¼ cup brown sugar
¼ cup water
3/4 cup boiling water
½ teaspoon cinnamon
¼ cup raisins
Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of
the bottom of the apples. It helps if you have an apple corer,
but if not, you can use a paring knife to cut out first the stem
area, and then the core. Use a spoon to dig out the seeds. Make
the holes about 3/4 inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, raisins and water.
Heat in a microwave until the sugar dissolves and you have a syrup.
Place apples in a 8 inch by 8 inch square baking pan.
Stuff each apple with this mixture, and put the boiling water
in the pan. Bake 30-40 minutes, until
tender, but not mushy. Remove from the oven and baste the apples
several times with the pan juices.