Raisin Crisscross Pie Recipe
Summary
Ingredients
| Packed brown sugar | 1 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Raisins | 2 Cup (16 tbs) | |
| Cold water | 1 1/3 Cup (16 tbs) | |
| Orange peel | 1/2 Teaspoon, finely shredded | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Lemon juice | 2 Tablespoon | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Pastry for Double-Crust Pie | ||
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.
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.
Chef
