For Raisin Filling:

Process raisins with water in blender until smooth. Pour into non-reactive pan; bring to boil. Simmer 5 to 10 minutes. Cool.

For Pastry:

1. Combine flour, sugar, salt and baking soda in mixer bowl.
2. Add oil, water, eggs and vinegar. Mix until blended and dough forms. Divide into 4 equal balls.
3. Roll out, one ball at a time, on surface dusted with quick oats into 12 x 18-inch rectangle. Line bottom of 12 x 18-inch pan. Repeat.
4. Spread 1/2 filling on top of each pan. Roll out and cover with another sheet of pastry. Press edges to seal. Score each pan 3 X 6 into 18 servings. Poke holes in top of each square. Bake 12 to 18 minutes at 400°F.


  • 11/4 Quarts Raisin Filing (above)
  • 11/2 Quarts California raisins
  • 3 Cups water



  • 21/2 Quarts all-purpose flour
  • 21/2 Cups granulated sugar
  • 1 Teaspoon salt
  • 2 Teaspoons baking soda
  • 3/4 Cup vegetable oil
  • 13/4 Cups water
  • 8 whole eggs
  • 11/2 Tablespoons white vinegar
  • 21/2 Cups quick-cooking oats

Nutrition Facts Per Serving

Calories 320 (Calories from Fat 16%); Total Fat 6 ( Saturated Fat 0.5; Trans Fat 0; ); Cholesterol 10; Sodium 160; Potassium 242; Total Carbohydrate 63; Dietary Fiber 3; Sugars 31; Protein 5; Calcium 22; Iron 3;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.