Danish Raisin Custard Pie
|All purpose flour/Unbleached flour||1 1⁄4 Cup (20 tbs)|
|Powdered sugar||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1 Teaspoon|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , slightly beaten|
|Raisins||1 Cup (16 tbs)|
|Orange juice||2 Tablespoon|
|Half and half||1 1⁄2 Cup (24 tbs)|
Heat oven to 375Â°F.
Grease 9-inch round cake pan.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, powdered sugar and lemon peel; blend well.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
Add egg yolks; toss with fork until crumbly.
Press in bottom and up sides of greased pan.
Bake at 375Â°F for 13 to 18 minutes or until light golden brown around edges.
Remove from oven.
Increase oven temperature to 400Â°F.
In small saucepan, combine raisins, 2 tablespoons sugar, water and orange juice.
Bring to a boil.
Reduce heat; simmer uncovered 3 to 8 minutes or until liquid is absorbed.
In medium bowl, slightly beat eggs.
Stir in 2 tablespoons sugar and vanilla; blend well.
In another small saucepan over low heat, heat half-and-half until warm.
Gradually add to egg mixture, beating constantly with wire whisk.
Spoon raisin mixture into partially baked crust, spreading evenly.
Pour egg mixture over raisin mixture.
Bake at 40()Â°F for 19 to 24 minutes or until custard is set and knife inserted near center comes out clean.
Store in refrigerator.