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Raisin Crisscross Pie

Pie.Chef's picture
<p><a href="http://en.m.wikipedia.org/wiki/File:Raisin_pie_with_lattice_crust.JPG">Image Credit</a></p>
Ingredients
  Packed brown sugar 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Raisin

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