Raisin crisscross pie - better homes & gard
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Raisin crisscross pie - better homes & gard
  Pie    Pastries    Raisins  
Last updated 6/12/2012 1:19:45 AM. Recipe ID 51200. Report a problem with this recipe.
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      Title: Raisin crisscross pie - better homes & gard
 Categories: Pies, Pastries
      Yield: 8 Servings
 
      1 c  Brown Sugar, Packed
      2 tb Corn Starch
      2 c  Raisins
    1/2 ts Orange Peel -- Finely
           Shredded
    1/2 c  Orange Juice
    1/2 ts Lemon Peel -- Finely
           Shredded
      2 tb Lemon Juice
  1 1/3 c  Cold Water
    1/2 c  Walnuts -- Chopped
           Pastry For Lattice Top
           Pie-----
      2 c  All-Purpose Flour
      1 ts Salt
    2/3 c  Shortening
      6 tb To 7 Tb Cold Water
 
  In a sauce pan, combine brown sugar and corn starch. Stir in raisins,
  orange peel, orange juice, lemon peel, lemon juice, and water. Cook
  and stir over medium heat until thick and bubbly. Cook and stir 1
  minute more. remove from heat, stir in walnuts.  Fill a pastry-lined
  9 inch pie plate with raisin mixture. Adjust lattice crust; flute
  edge. Cover edge of pie with foil.  Bake at 375 degrees for 20
  minutes. Remove foil and bake about 20 more minutes or until crust is
  golden
  
  Pastry for Lattice Top Pie: In a mixing bowl stir together flour and
  salt. Cut in shortening until pieces are the size of small peas.
  Sprinkle 1 tablespoon of water over part of the mixture, gently toss
  with a fork. Push to side of bowl. Repeat until all is moistened.
  Form dough into a ball. Divide dough in half.  Take half, on a
  lightly floured surface, flatten dough with hands. Roll dough from
  center to edge, forming a circle about 12 inches in diameter.  Wrap
  pastry around rolling pin. Unroll onto a 9 inch pie plate.  Ease
  pastry into pie plate, being careful not to stretch pastry. Trim
  pastry to 1/2 inch beyond edge of pie. When pie shell is full with
  filling, roll out other half of pie pastry. Cut pastry into 1/2 inch
  wide strips.  Weave strips on top of filling to make a lattice crust.
  Press ends of strips into rim of crust. Fold bottom pastry over the
  lattice strips, seal and flute.  Bake as directed in individual
  recipe.
  
  




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Recipe ID 51200 (Apr 03, 2005)

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