Double-Crust Creamy Raisin Pie |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Old-fashioned pudding pie never goes out of fashion. I got the recipe from a boyfriend's mother when I was 16 years old. One pie never lasts long around my house. Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
3/4 cup butter-flavored shortening |
1/4 cup cold water |
filling: |
1-1/2 cups water |
1 cup raisins |
3/4 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1-1/2 cups heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. 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.
3. 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.
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