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Raisin Crisscross Pie Recipe
|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|
Serving size: Complete recipe
Calories 2984 Calories from Fat 562
% Daily Value*
Total Fat 63 g96.7%
Saturated Fat 12.6 g62.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 139 mg5.8%
Total Carbohydrates 621 g207.1%
Dietary Fiber 25.1 g100.5%
Sugars 473.9 g
Protein 27 g54.8%
Vitamin A 5.3% Vitamin C 151.2%
Calcium 44% Iron 59.7%
*Based on a 2000 Calorie diet
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.