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Raisin Pie
Soft, plump raisin filling glistens between the flakiest of gluten free crusts!
Course
Desserts
Cuisine
American
Keyword
gluten free raisin pie
Prep Time
30
minutes
minutes
Cook Time
35
minutes
minutes
Cooling Time before assembling
1
hour
hour
Total Time
2
hours
hours
5
minutes
minutes
Servings
8
slices
Calories
349
kcal
Author
Cathy
Ingredients
2 ¼
cups
sultana raisins
1 ¼
cups
water
⅔
cups
apple cider or juice
½
cup
organic raw sugar
2
tablespoons
tapioca starch
¼
cup
cold water
½
teaspoon
cinnamon
1
teaspoon
vanilla
2
tablespoons
butter
1
teaspoon
lemon juice
Gluten Free Pie Crust for top and bottom crusts
Instructions
Pour the 1 ¼ cups water over raisins in a medium saucepan. Add apple cider or juice. Bring to a boil; cover and simmer 5 or 6 minutes.
Stir the tapioca starch into the ¼ cup cold water until smooth.
Add the tapioca mixture to the raisin mixture along with the sugar. Stir and cook until the mixture thickened and clear. Remove from heat.
Add the cinnamon, vanilla, butter, and lemon juice. Stir it all together when the butter has melted.
Allow the filling to cool. (It may even be made a day ahead and stored in the refrigerator.)
Preheat oven to 425 F.
Roll out a single pie crust and place it in the bottom of a 9-inch pie plate. Pour in the cooled pie filling.
Roll out a second crust. Place it over the filling. Trim and seal the edges. Bake for 30 to 35 minutes, or until the pastry is golden.
Video
Notes
Both the filling and dough for the crust can be made a day ahead and stored in the refrigerator.
Refrigerate leftover pie.
Nutrition
Serving:
1
slice
|
Calories:
349
kcal
|
Carbohydrates:
69
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
8
mg
|
Sodium:
143
mg
|
Fiber:
3
g
|
Sugar:
47
g