| RAISIN PIE | ||||||||
| Makes 100 portions – ½ cup servings | . | Bake in 450° oven. | ||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Raisins | 13 lbs. 5 oz. | 2 ½ gals. | ||||||
| Water | 2 ½ gals. | |||||||
| Brown sugar | 14 oz. | 1 pt. | ||||||
| Cornstarch, or, | 13 1/3 oz. | 2 ½ cups | ||||||
| Flour | 1 lb. 4 oz. | 1 qt. & 1 cup | ||||||
| Cinnamon | 1 ¼ oz. | ¼ cup & 1 Tbsp. | ||||||
| Salt | ¾ oz. | 1 Tbsp and 1 ½ tsp. | ||||||
| Vinegar | 1 ¼ cups | |||||||
| Butter or margarine | 5 oz. | ½ cup & 2 Tbsps. | ||||||
| DIRECTIONS: | ||||||||
| 1. In a large pot, combine raisins and water. | ||||||||
| 2. Mix brown sugar, flour or cornstarch, cinnamon, salt and vinegar. Blend to a smooth paste (use some water from raisins if necessary). | ||||||||
| 3. Stir the mixture into the raisins and water. Bring to a boil. Add butter. | ||||||||
| 4. Pour into pastry lined pans. Cover with top crust. | ||||||||
| 5. Bake 20 to 25 minutes in a very hot oven, 450° F. oven. Then lower temperature to 350° F. and cook until brown. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ½ cup | |||||||
| Calories. | 233 | Iron | 1.54 Mg | Protein. | 2.08 G | 3.58% | ||
| Cholesterol | 0 Mg | Calcium | 39.92 Mg | Carbohydrates. | 56.27 G | 96.74% | ||
| Sodium | 135 Mg | Vitamin A | 12 RE | Total Fat . | 2.25 G | 8.71% | ||
| Fiber | 2.65 G | Vitamin C | 2.09 Mg | Saturated Fat. | 0.43 G | 1.66% | ||