Raisin Crisscross Pie Recipe

Ingredients

• 1 cup brown sugar, packed
• 2 tablespoon cornstarch
• 2 cup raisins
• 1/2 teaspoon orange peel; finely shredded
• 1/2 cup orange juice
• 1/2 teaspoon lemon peel; finely shredded
• 2 tablespoon lemon juice
• 1 1/3 cup cold water
• 1/2 cup walnuts; chopped

Pastry For Lattice-Top Pie:

• 2 c All-purpose flour
• 1 ts Salt
• 2/3 c Shortening
• 6 Cold water

Making Raisin Crisscross Pie

• 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.
• Continuee cooking 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. Fatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter.
• Wrap pastry around rolling pin.
• Unroll pastry 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 pas 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.