Raisin Crisscross Pie
|Packed brown sugar||1 Cup (16 tbs)|
|Raisins||2 Cup (32 tbs)|
|Cold water||1 1⁄3 Cup (21.33 tbs)|
|Finely shredded orange peel||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Pastry for double crust pie||1|
In medium saucepan combine brown sugar and cornstarch.
Stir in raisins, water, orange peel, orange juice, lemon peel, and lemon juice.
Cook and stir over medium heat till thickened and bubbly; cook and stir 1 minute more.
Remove from heat; stir in walnuts.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Pour in raisin mixture.
Cut remaining pastry into 1/2-inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
To prevent over browning, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil and bake for about 20 minutes more or till crust is golden.