Grandma Meg'S Raisin Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Grandma Meg'S Raisin Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Grandma Meg'S Raisin Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup dark corn syrup
• 1 1/2 cups raisins
• 1 tablespoon lemon juice
• 2 teaspoons butter or margarine
• 1 pastry for a 9 inch double crust
• pie
• Whipped cream

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a saucepan, combine sugar, cornstarch and salt

Step 2: Technique & Execution

Stir in water, corn syrup and raisins

Step 3: Technique & Execution

Cook and stir until bubbly; cook and stir 2 minutes more

Step 4: Technique & Execution

Remove from the heat; stir in lemon juice and butter

Step 5: Technique & Execution

Pour filling into a pastry-lined pie plate. (Filling will be thin.) Cover with the top crust; seal and flute edges

Step 6: Technique & Execution

Cut slits in the top