California Raisins Show Its 'Pie-Triotism' in National Pie Contest

Press Contact:

Rick O’Fallon
Marketing Director
California Raisin Marketing Board
Phone: 559-248-0287


2009 American Pie Council’s Crisco National Pie Championships to Feature Popular California Raisin Flavor Category

FRESNO, CA, January 23, 2009 – The California Raisin Marketing Board (CRMB) is showing its “PIE-TRIOTISM” this year by continuing its participation in the 2009 American Pie Council’s Crisco® National Pie Championships as a sponsor and flavor category.

Both amateur and commercial pie enthusiasts are encouraged to enter into a variety of flavor categories including the second annual California Raisin category. Pies in this category need to include at least one cup of California Raisins in either a raisin-only or other flavor pie. Visit for details, prizes and entry form.

“We were delighted with the overwhelming response in the inaugural California Raisin flavor category last year and our raisin growers are thrilled to watch the category continue to grow in 2009,” says Larry Blagg, Senior Vice President of the California Raisin Marketing Board. “We are all excited to see California Raisins making a comeback in the pie scene.”

Successful bakers across the country have discovered that California Raisins serve as a low cost natural sweetener, can be a substitute for preservatives, are fat and cholesterol free, and are a deliciously versatile ingredient in all types of baked goods.

The 2009 American Pie Council Crisco National Pie Championships will be held April 24-26, 2009, at the Ramada Orlando Celebration Resort and Convention Center in Kissimmee, Florida.

Karen Hall of Elm Creek, NE took home the California Raisin flavor category prize in the 2008 American Pie Council’s Crisco National Pie Championships with her California Raisin and Sour Cream Dream Pie recipe. Below is Hall’s winning recipe and for more delicious California Raisin recipe ideas, visit

California Raisin and Sour Cream Dream Pie (Serves 8)



  • 1-1/2 cups unbleached flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon sugar
  • 1/2 cup plus 1/2 tablespoon cold butter flavor all-vegetable shortening
  • 1 small egg, beaten
  • 3 tablespoons ice water
  • 1/2 tablespoon rice wine vinegar

Sour Cream Raisin Filling

  • 1 cup California Raisins
  • 1/2 cup hot water
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1/2 cup half-and-half
  • 1 cup sour cream
  • 3 egg yolks, beaten
  • 1 teaspoon vanilla
  • 2 tablespoons butter

Raisin Maple Filling

  • 1 cup California Raisins
  • 1/2 cup hot water
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons butter
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts


  • 4 egg whites
  • 3 tablespoons sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla


Crust: In a large bowl, combine flour, baking powder, salt and sugar. With a pastry blender, cut in shortening until mixture resembles coarse crumbs; set aside. In a small bowl, beat egg, water and vinegar together; add to flour mixture and stir with a fork just until dough comes together. Do not over mix. Divide into 2 balls, one twice as large as the other; wrap separately in plastic wrap and refrigerate for at least 30 minutes or overnight.

Raisin Maple Filling: Combine raisins and hot water in a small bowl; set aside to plump. Measure cornstarch into a small bowl and mix together with 2 tablespoons cold water. Melt butter in a small saucepan; stir in maple syrup, cinnamon, and cornstarch mixture. Cook over medium heat 3 to 4 minutes until thickened. Drain raisins and stir into hot mixture along with walnuts; set aside. Cook for 1 to 2 minutes more; set aside.

To Assemble Stuffed Crust: Preheat oven to 425°F. Roll out large ball of dough to make a 12-inch round. Fit into a 9-inch deep-dish pie plate. Flute edges. Roll out second ball of dough to make an 8-inch round. Spread Raisin Maple Filling into bottom of pastry-lined pan. Arrange 8-inch pastry round on top; gently pat together. Protect fluted edge with foil and bake at 425°F for 12 to 15 minutes or until golden brown. Set aside.

Sour Cream Raisin Filling: Meanwhile for filling, combine raisins and hot water in a small bowl; set aside to plump. In a medium saucepan, combine sugar, cinnamon and cornstarch. Stir in half-and-half and sour cream; cook over medium heat for 8 to 10 minutes until thickened. Remove from heat and whisk in egg yolks. Drain raisins and stir into pudding; return to heat and cook until thickened. Stir in vanilla and butter until butter is melted. Spoon pudding into baked stuffed crust.

Meringue: In a large bowl, beat egg whites until frothy. While beating constantly, gradually add sugar, one tablespoon at a time. Sprinkle in cream of tartar and add vanilla, continue beating until stiff peaks form. Spoon meringue onto hot pie filling. Bake at 375°F for 8 to 10 minutes or until golden brown. Cool and store in refrigerator.

About the California Raisin Marketing Board
The California Raisin Marketing Board was created by a State Marketing Order in 1998 and is 100 percent grower funded. Its mission is to support and promote the increased use of California-grown raisins and sponsor crop production, nutrition and market research. To learn more about the California Raisin Marketing Board, visit its Web site at