Page 29 - Sports Energy News, Cornwall, Issue No 146

www.sportsenergynews.com Issue #146 March 2025 29

Formerly Blue Beacon

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Roxee’s Home Cooked Recipes

Raisin Pie
to collect on the cutter, switch to R ai s i n P ie
mixing with your hands and form the
mixture into 2 balls of dough. Wrap
the balls in saran wrap, flatten them
and then refrigerate for 30 minutes.
Meanwhile make the filling.

Filling:
2 cups raisins
By Roxanne Prevost 2 1/2 cups water
1/2 cup brown sugar
I haven’t been able to find raisin pie 1/2 tsp cinnamon
filling in the grocery store in a long 1/4 tsp salt
time. Since then, I started making my 1 tsp lemon juice
own. Raisin pie is my husband’s fa- 1 tsp butter
vourite dessert. It’s simple to make,
2 tbsp corn starch
hope you try it. 1 egg
Pie Crust
Directions:
1 1/3 cups all purpose flour
Preheat oven to 400˚
Pinch of salt
In a saucepan add raisins, water,
4 heaping tbsp Tenderflake brown sugar, cinnamon, salt, lemon

4 heaping tbsp butter juice, and corn starch. Cook on
1 tsp vinegar medium heat until filling is thick and
clear. When it’s the right consistency,
4 tsp milk
take off the stove and add in the
2 tbsp ice cold water butter. Let cool. Meanwhile roll

Directions: out the dough, place in a 9 inch
In a bowl, add flour, salt, Tenderflake, pie plate, add the filling. Place the
and butter. Using a pastry cutter, second dough on top, seal, and brush
blend until flour resembles pea sized the dough with an egg and water
bits. In a separate bowl, mix together mixture to give the dough a shine. Photo Submitteda
vinegar, milk, and ice water, then Bake at 400˚ for 25 to 30 minutes or
add to the flour mixture using the until crust is nice and shiny. Let rest
pastry cutter to blend. When it starts before cutting. Time to enjoy.