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Danish Raisin Custard Pie

Country.Chef's picture
Ingredients
For crust
  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
For filling
  Raisins 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Water 3 Tablespoon
  Orange juice 2 Tablespoon
  Eggs 2
  Vanilla 1 Teaspoon
  Half and half 1 1⁄2 Cup (24 tbs)
Directions

Heat oven to 375°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 375°F for 13 to 18 minutes or until light golden brown around edges.
Remove from oven.
Increase oven temperature to 400°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()°F for 19 to 24 minutes or until custard is set and knife inserted near center comes out clean.
Store in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Raisin

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