Directions:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in pie plate and trim even with edge of plate.
- In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a small bowl, combine the sugar, cornstarch and salt; stir in cream until smooth. Add to raisin mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into pastry shell.
- Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 350° for 35-40 minutes or until crust is golden brown. Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1117.89 Kcal (4680 kJ) | ||
| Calories from fat | 368.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.95g | 63% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 408.79mg | 17% | |
| Potassium | 250.91mg | 5% | |
| Total Carbs | 168.98g | 56% | |
| Sugars | 14.79g | 59% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 12.08g | 24% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 270.35 Kcal (1132 kJ) | ||
| Calories from fat | 89.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 63% | |
|---|---|---|---|
| Cholesterol | 9.94mg | 14% | |
| Sodium | 98.86mg | 17% | |
| Potassium | 60.68mg | 5% | |
| Total Carbs | 40.86g | 56% | |
| Sugars | 3.58g | 59% | |
| Dietary Fiber | 0.48g | 8% | |
| Protein | 2.92g | 24% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.2mg | 5% | |
| Calcium | 8.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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